Ingredients:
Kalo
Water
Butter
Pepper
Salt
Instructions:
Boil the kalo until you can pierce it with a fork. Peel off the `ili (skin), being careful to keep the flesh clean. Using a sharp knife which has been whetted, slice the corm into 1/2 inch thick rounds. Sprinkle with ground black pepper and a little salt. Fry in butter until a crispy shell forms on the outside, and the inside is tender.
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