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Kolokasi

Name: Kolokasi
Total time: 90 min
Yield: Serves 4
Cuisine: Cyprus
Ingredients: 600g Taro; 400g Pork Shoulder; 1 Celery; 1 Onion; 1 can Canned tomatoes; 1 tbsp Tomato paste; 3 tbsp Olive oil; 1/2 Lemon; 1 tsp Salt; A pinch Black Pepper; 300ml Water

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐

Taro root stewed with pork, celery, and tomato — a Cypriot winter home dish.

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📖 The Story Behind This Dish

Kolokasi is taro, a familiar ingredient long grown in Cyprus. The Cypriot way is to 'crack' rather than cut it: a knife is used to start a cut, then the taro is snapped apart, which helps thicken the stew. It's stewed in tomato with pork or chicken and celery for the winter table.

🌆 Where it's eaten: In a farmhouse kitchen in rural Cyprus, a pot of chunky taro and pork in tomato bubbles away and is served with bread.

🥕 Ingredients (serves 4)

Taro 600g
Pork Shoulder 400g
Celery 1
Onion 1
Canned tomatoes 1 can
Tomato paste 1 tbsp
Olive oil 3 tbsp
Lemon 1/2
Salt 1 tsp
Black Pepper A pinch
Water 300ml

👩‍🍳 Instructions

Peel the taro, make a small cut with a knife, and snap it apart.
Heat olive oil in a pot and brown the cubed pork.
Add the taro and sauté, then add the chopped onion and celery.
Add the canned tomatoes, tomato paste, water, salt, and pepper, cover, and simmer on low for 1 hour.
Finish with a squeeze of lemon.

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