Colokassi Mesatrico (Colocassi, Mesoorias Style) is a traditional Cypriot recipe for a classic accompaniment of Cypriot taro stewed in wine and oil with onions. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Colocassi, Mesoorias Style (Colokassi Mesatrico).
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Mesaoria is part of the district of Famagusta. There, colocassi, the Cyprus taro is cooked as a vegetable accompaniment rather than being cooked with meat as it is in most of the remainder of Cyprus.
Ingredients:
1.5kg colocassi (Cypriot taro)
750ml dry red wine
100g finely-chopped onions
200ml corn oil
3 celery sticks
salt and freshly-ground black pepper, to taste
Method:
Trim the ends of the taro tubers and peel off the skin with a sharp knife. Cut the taros into thick round slices. Place these in a pot with the wine and set aside to soak for 2 hours.
Drain the taro slices (reserve the wine). Heat the oil in the base of a casserole dish and when hot use to fry the onions and celery for about 4 minutes, or until soft.
Add the taro slices and cook, stirring occasionally, for 5 minutes. Add the reserved wine and bring to a boil. Stir in 500ml boiling water and season to taste with salt and black pepper.
Reduce to a simmer and cook, covered, for about 2 hours or until the sauce has thickened.
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