Entree: India – Nagaland – Akibiye (Colocasia Curry) (Taro cooked in mustard oil with spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) colocasia (taro) corms, peeled and cut into 1-inch (2.54 cm) pieces
- 2 tbsp (30 ml) mustard oil
- 1 medium onion, chopped — about 6 oz (170 g)
- 2–3 green chilies, slit — about 0.4 oz (10 g)
- 2 cloves garlic, minced — about 0.2 oz (6 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1/2 tsp (2.5 g) turmeric powder
- 1 cup (240 ml) water
- 1 tsp (5 g) mild chili powder (optional)
- 2 tbsp (30 g) axone (fermented soybean) mashed, optional for authentic Naga flavor
- Salt to taste
- Fresh cilantro or spring onion for garnish (optional)

Show original ingredient measurements

- 1 lb (454 g) colocasia (taro) corms, peeled and cut into 1-inch pieces
- 2 tbsp (30 ml) mustard oil
- 1 medium onion, chopped — about 6 oz (170 g)
- 2–3 green chilies, slit — about 10 g (0.4 oz)
- 2 cloves garlic, minced — about 6 g (0.2 oz)
- 1 tbsp (15 g) fresh ginger, minced
- 1/2 tsp (2.5 g) turmeric powder
- 1 cup (240 ml) water
- 1 tsp (5 g) mild chili powder (optional)
- 2 tbsp (30 g) axone (fermented soybean) mashed, optional for authentic Naga flavor
- Salt to taste
- Fresh cilantro or spring onion for garnish (optional)

Instructions

1. Rinse the peeled colocasia pieces thoroughly and parboil in salted water for 8–10 minutes until just tender; drain and set aside.
2. Heat mustard oil in a heavy-bottomed pan over medium heat until it begins to shimmer; add chopped onion and sauté 4–5 minutes until translucent.
3. Add ginger, garlic and green chilies and cook 1–2 minutes until fragrant; stir in turmeric and optional chili powder and cook another 30 seconds.
4. Add the parboiled colocasia pieces and toss to coat with the spiced oil; pour in 1 cup (240 ml) water, bring to a gentle simmer, cover and cook 8–10 minutes until colocasia is fully tender and the sauce has slightly reduced.
5. If using axone, stir it in during the last 2–3 minutes of cooking to warm through and distribute its flavor evenly; adjust salt to taste.
6. Remove from heat, garnish with cilantro or sliced spring onion if desired, and serve hot with steamed rice or local flatbreads.