Kolokasi (Turkish Cypriot Chicken and Taro Stew) is a traditional Cypriot recipe for a classic stew of pork and taro corm chunks cooked with celery and tomatoes in a red wine and stock base. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Greek Cypriot Taro with Pork (Kolokasi).
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Ingredients:
1kg kolokasi (taro) corms
500g pork (lean belly pork or shoulder) cut into large cubes
6 tbsp olive oil
1 head of fresh celery, diced
1 tbsp flat-leaf parsley, parsley, finely chopped
4 firm red tomatoes, diced
1 tbsp tomato purée
1 small cinnamon stick
Juice of 1 lemon
Salt and freshly-ground black pepper, to taste
125ml dry red wine
Water or stock, as needed
Method:
Peel but do not wash the taro corms (kolokasi). Kolokasi should never be sliced or diced as it will not become soft during cooking. Instead, prepare chunks by inserting a firm knife into the corn, then twisting it to break off bite-sized pieces.
Fry the kolokasi in a little olive oil until lightly browned.
Transfer to a deep saucepan and add the meat together with all the remaining ingredients (except the parsley and lemon juice).
Cover with water or stock, bring just to a boil, reduce to a simmer and continue cooking for about 30 minutes, until the meat is fully done.
Take off the heat, then add the lemon juice and parsley. (Never add lemon juice during cooking, as the kolokasi will become hard.)
Kolokasi can be also cooked with chicken instead of pork, or even without meat for a vegetarian dish.
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