"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, The Official Black Spire Outpost Cookbook[1]

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.[1] In 34 ABY,[2] 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.[1]

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.[1]

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 slices of peeled sweet potatoes brushed with melted butter and then baked; a spread made with plain yogurt, peanut butter, honey, and ground cinnamon; and assorted toppings such as nuts, granola, dried fruit, or chocolate chips.[1]


Notes and references[]

  1. 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook
  2. Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook establishes that the in-universe book was published at the same time as when the First Order was searching for the Resistance base on Batuu. As that search occurs in Galaxy's Edge: Black Spire, which is set in 34 ABY according to the reasoning here, the cookbook must have been published in 34 ABY.