Cooking Romanian food: Tocaniţa recipe
Tuesday, January 31st, 2006A good number of people have asked me about Romanian food. In many ways, the typical diet here is more plain and simple, along the lines of British food or pork-heavy German dishes, rather than more flavorful cuisines of, say, Bulgaria, Mexico, or India. Having said that, there are many dishes were are absolutely outstanding! One of those delicious culinary delights is Tocaniţa, a distinctly Romanian potato dish that resembles some type of stew or goulash.
Tocaniţa is pronounced “toe-cah-KNEE-tsuh” (where the ţ with a tail is always spoken like the “ts” in pots or shallots). Sometimes, you can find anglicized spellings as tocanitza which tries to approximate the sound. However, it is not quite accurate to make a “z” sound. Say the word “eats” out loud. That’s really the correct way.
A more clever phoenetic would be token-EATS-uh. Or am I the only one who spent too much of my parents’ money on Pac-Man?
Instead of trying to convince everyone that I am a master in the art of Romanian cooking, I thought I would defer to someone with infinitely more expertise. Fortunately, Laura was kind enough to document the ingredients and detail the preparation. Lucky you; she also nicely included some interesting tips to guide you through the process of choosing alternative options to customize the taste to your particular liking.
Tocaniţa ingredients
- 5 medium-sized potatoes
- 6 oz. can of tomato puree
- 1 big or 2 medium onions
- 1 big carrot
- 1 parsnip (optional)
- 2 bell peppers
- 1 hot pepper or 1 teaspoon paprika
- quarter bulb of garlic, pressed
- 3 tablespoons olive oil
- 1/2 teaspoon pepper (black or white)
- pinch of salt
- 4-5 tablespoons of herbs (see the tips below!)
- 1-2 cups of filtered water
Tocaniţa preparation
- First, peel the potatoes, onions, carrots, and the parsnip. Cut the potatoes in little cubes about the size of an ice cube. Dice the onions, carrots, bell peppers, parsnip into very small cubes (approximately the size of a pea …or as large as a sugar cube).
- In a medium sauce pan or frying pan, pour 3 tablespoons of oil and add the diced onions, diced carrot, diced hot pepper (or paprika), and half of your diced bell peppers. Add your pepper and pinch of salt, before turning the heat on medium-high. Cook until tender and then add the tomato puree. Let it simmer and stir frequently, until the consistency is softly thickened like a regular sauce.
- Place your potato cubes in a medium-sized cooking pot and pour the sauce over the top. Using filtered water, pour as much as necessary so the liquid level is approximately 1.5 inches above the potatoes (see the water tip below). Turn the heat up to medium high and bring to a boil. Once it begins to boil, quickly turn the heat down to medium or medium-low to let the Tocaniţa simmer. Stir frequently.
- When the potatoes are very tender and the water has cooked off, remove from heat. Add your remaining diced bell pepper, pressed garlic, herb mix, and, if needed, another pinch of salt. Mix thoroughly and serve hot. Makes 4 bowls. Pofta buna!
Keep in mind that you are not really cooking a soup. Rather, it is more like a potato dish smothered in rich, scrumptious sauce.

Laura’s Bonus Tips for cooking Tocaniţa to your tastes
So, what you just read is the simple way of doing Tocaniţa. There are, of course, a few other ways to go about it. Understanding the basics of Tocaniţa is simple, so let me give you some alternative options.
You can substitute another vegetable oil, if you do not have olive oil. Also, depending on how much you like in your food, you may choose to add another tablespoon. I usually use just enough necessary to “oil” the vegetables until the tomato puree gets added.
Garlic is always added “to taste.” If you enjoy the flavor as much as I do, try using a half a bulb instead.
About the tomatoes now, usually the puree is the best because what you need is to get a nice tomato-color and tomato-taste for your food, so you need somethimg less like a juice and more like a paste or puree. It is possible to try whole crushed tomatoes.
If you are unsure about the quantity of water, err on the side of adding too little. The principle involved here is that the water will essentially cook off as steam, so the real purpose of the water is to soften and cook the potatoes thoroughly. It is better for the potatoes to be cooked well instead of undercooked. If you find the potatoes are not very soft, you can always add more water and cook a little longer.
As for the herbs, you want to use a base mixture of parsley, celery, basil, and parsnip leaves. Plus, be sure to add one of the following: tarragon, bay leaves or savory. (Use only one of these, don’t put them all together!)
If you want to add meat, you can use strips of chicken breast, cubes of beef, or chunks of pork (even chopped bacon bits, if you wish). You will need to pre-cook the meat a little, until it is no longer pink. Use a different frying pan on high heat or zap it in the microwave while your sauce begins cooking. Do not over cook the meat at this stage. Before it browns, you will add the meat to the sauce along with a little extra filtered water.
Finally, I like to put some grated parmesan on top before eating. While not exactly Romanian, it tastes great!
And, boy howdy, I tell you what. Mmm mmm mmmm.

















