- "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 a blend of purple moof milk yogurt, honey, nut butter, and a cooking spice, along with other toppings. 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 the root vegetable either by following his recipe or using skewers, not deep-frying it. He claimed that the root would lose its natural flavors when fried unless a good troogan oil was used, while roasting the root brought out its subtle sweetness.
Behind the scenes[edit | edit source]
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, one tablespoon of melted butter, one half cup of plain yogurt, one quarter 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 discs are baked, the spread is added on top and any toppings are sprinkled over it.
Sources[edit | edit source]
- Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook (First mentioned)