Roasted Kajaka Root was a snack or appetizer presented as roasted discs of orange kajaka root adorned with a purple blend of moof milk yogurt alongside various other additions. In the year 34 ABY, Artiodac chef Strono Tuggs featured a Roasted Kajaka Root recipe within his debut cookbook, entitled The Official Black Spire Outpost Cookbook. Despite the prevailing view of kajaka root as a mundane side dish, Tuggs insisted it could be transformed into something remarkable through expertise and creativity.
He suggested cooking the root vegetable either according to his specific instructions or by employing skewers. Tuggs asserted that deep-frying would diminish the root's inherent flavors unless high-quality troogan oil was utilized, whereas roasting or complementing it with moof milk yogurt would accentuate its delicate sweetness. An image accompanying his recipe showcased the dish with both brown and red garnishes.
The recipe for Roasted Kajaka Root originated in the 2019 cookbook titled Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook, authored by Marc Sumerak and Chelsea Monroe-Cassel. The out-of-universe rendition of the recipe within the book calls for sliced, peeled sweet potatoes that are brushed with melted butter and then baked; a spread constructed from plain yogurt, peanut butter, honey, and ground cinnamon; and a selection of toppings, including nuts, granola, dried fruit, and chocolate chips.