Roasted Kajaka Root

Roasted Kajaka Root was a dish served as a snack or starter consisting of roasted discs of orange kajaka root topped with a blend of purple moof milk yogurt and other toppings. In 34 ABY, the Artiodac chef Strono Tuggs included a recipe for Roasted Kajaka Root in his first cookbook, The Official Black Spire Outpost Cookbook. While most considered kajaka root nothing more than a boring side dish, Tuggs maintained that it could be turned into something interesting using skill and imagination.

He recommended roasting the root vegetable either by following his recipe or by using skewers. According to Tuggs, the root would lose its natural flavors when it was deep-fried unless a good troogan oil was used, while roasting the root or topping it with moof milk yogurt brought out its subtle sweetness. He included an image of the dish with brown and red toppings.

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