Traditional Tannia Talkari
Recipe Overview
Overview
Tannia Talkari is a delightful dish that showcases the unique flavors of the Caribbean. Made primarily from tannia, a root vegetable that resembles yam, this dish is both hearty and satisfying. The preparation begins with peeling and cutting the tannia into small pieces, which are then cooked until tender. The addition of onion, garlic, and scotch bonnet pepper infuses the dish with aromatic flavors, creating a comforting and flavorful meal.
As the tannia cooks down, it thickens into a creamy consistency, reminiscent of porridge, but with a texture that is more substantial. This dish is not only vegan but also gluten-free, making it a great option for various dietary preferences. The use of fresh ingredients like parsley and tomatoes at the end brightens the dish, adding a touch of color and freshness.
Traditionally served with roti or rice, Tannia Talkari is perfect for dipping and scooping, making it a fun and interactive meal. Whether enjoyed for breakfast, lunch, or dinner, this dish is a wonderful representation of Caribbean cuisine, bringing warmth and comfort to the table. It’s a recipe that invites you to explore the rich culinary heritage of Trinidad and Tobago, and it’s sure to become a favorite in your home kitchen.
Recipe Details
Steps & Tips
Peel the skin off the Tannia using a pairing knife or peeler.
Tip: Rub vegetable oil on your hands to prevent irritation when peeling.
Cut Tannia into small pieces, varying the size for texture.
Tip: Cut smaller pieces to melt and thicken the sauce, and larger pieces for texture.
Soak cut Tannia in water to prevent discoloration.
Heat olive oil in a deep pot over medium flame.
Tip: Use any oil you're comfortable with, such as coconut or vegetable oil.
Add chopped onion, garlic, and Scotch Bonnet pepper to the pot.
Tip: Use any spicy pepper you enjoy if you can't find Scotch Bonnet.
Sauté until the onion is soft and fragrant.
Add black pepper and stir for another minute.
Add the prepared Tannia to the pot and stir to coat.
Add 1/4 cup of water to cover the Tannia.
Tip: Scrape the bottom of the pot to remove fond for added flavor.
Bring the mixture to a boil, then reduce to a rolling boil.
Cook until Tannia is tender and starts falling apart.
Tip: Add tomato for sweetness and acidity to balance flavors.
Add chopped tomato and parsley to the pot.
Simmer for another 5 minutes.
Tip: Keep in mind that residual heat will thicken the dish as it cools.
Taste for salt and adjust as necessary.
Tip: Taste and adjust salt after adding tomato, as it may require more seasoning.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Tannia, also known as cocoyam, is a root vegetable commonly used in Caribbean cooking.
- •The dish is traditionally served with roti or rice, making it a versatile meal option.
- •Scotch bonnet pepper adds a distinct heat and flavor to the dish.
- •Tannia is gluten-free and can be enjoyed by those with dietary restrictions.
