V0: described, not machine-verified
Taro in Sauce
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Ingredients
- taro1 kg
- medium onion1 medium onion
- tomatoes or tomato paste3 tomatoes
- bell pepper1 pepper
- oil2 tbsp
- Garlic1/4 head of garlic
- broth2 cups
- Salt and pepperto taste
- lemon juice (for cleaning)as needed
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 230, protein 4, fat 7, carbs 38, fiber 6, sugar 4
Original steps
- Peel the taro and cut into medium cubes; soak in warm water (to remove the mucilaginous texture), then rinse with water and lemon juice.
- Blend the onion, green pepper, tomatoes, vinegar, and garlic in a blender.
- Heat the oil in a cooking pot until warm, then pour in the blended mixture over low heat until it reaches a boil.
- Pour in the broth and bring to a boil.
- Add the taro, reduce the heat, and cover the pot until tender.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking