Roasted Kajaka Root

"I'd recommend roastin' your kajaka on skewers or toppin' them with some nice moof milk yogurt. It really brings out the subtle sweetness that makes this root so special."

- Strono Tuggs

Roasted Kajaka Root was a dish containing roasted discs of orange kajaka root topped with purpel moof milk yogurt and other brown and red ingredients. At some point after the Battle of Takodana in 34 ABY, the Artiodac chef Strono Tuggs included a recipe for Roasted Kajaka Root in his cookbook, The Official Black Spire Outpost Cookbook. In the book he recommended roasting kajaka root using this recipe or on skewers rather than frying it unless you had a good troogan oil, as he claimed that roasting brought out the root's subtle sweetness.

Behind the scenes
Roasted Kajaka Root was created as one of the recipes in the 2019 cookbook Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, which was written by Marc Sumerak and Chelsea Monroe-Cassel. The out-of-universe recipe in the book requires two peeled medium sweet potatoes, a tablespoon of melted butter, half a cup of plain yogurt, quarter of a cup of peanut butter, two tablespoons of honey, two teaspoons of ground cinnamon and assorted toppings such as nuts, granola, dried fruit or chocolate chips.

To make Roasted Kajaka Root, the sweet potatoes must be sliced into quarter inch discs, brushed with butter, and then baked. The spread is made by combining the yogurt, peanut butter, honey and cinnamon. Once the potato is baked, the spread is added on top and any toppings are sprinkled over it.