Kolokasi (Taro) is a root vegetable that grows in Cyprus, known as Colocasia Esculanta. One of the most popular Cypriot dishes cooked in tomato sauce either on its own or with pork meat. Full of protein and high in sugar content, thought to provide energy to the farmers in the old days.
Important to know is that you never wash the vegetable bulb but instead to be peeled by holding it with a kitchen paper and then wiped with kitchen paper.
Second important point is that you don’t cut in the same way that you would cut a vegetable or potato. Instead, with the use of a strong knife you start from the top of the bulb by placing the knife and twisting it to crack/snap it into small chunks the size of a chestnut.
Kolokasi
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Kolokasi
Ingredients
- 3 bulbs Kolokasi , about 2 kg
- 2 tablespoons tomato paste , diluted in 400 ml of warm water, or 300 ml of tomato juice
- 2 large Yellow Onions , halved and sliced as thin wedges.
- 3 cups Celery leaves , roughly chopped
- 80 ml EVOO , Extra Virgin Olive Oil
- 40 ml Lemon juice , or 50 ml bitter orange juice
- Water
- 1 ½ teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
Instructions
- Peel the bulbs of kolokasi by holding it with a kitchen paper and then wiped with kitchen paper.
- With a use of a strong knife you start from the top of the bulb by placing the knife in the side of the bulb and twisting it to crack/snap it into small chunks the size of a chestnut.
- Place a large pot on medium heat and pour the oil. Wait for a minute to heat up and add the onions. Sauté for 4 minutes and then add the kolokasi, the celery leaves and the diluted tomato paste. Cook for 5 minutes and then add water just enough to cover the kolokasi. Bring to a boil and for about 1 hour and until well softened.
- Pour the lemon juice, season with the salt and pepper and cook for further 10 minute and until the water is absorbed and the kolokasi is soft.
- Serve either warm or even cold.
