Written by Chris Sunday, 10 January 2010 00:00

Kolokassi is a root vegetable that grows in Cyprus. It originates from Polynesia and Asia. In Tahiti it is called Taro. It was probably transported through Asia to Egypt where its use spread to other countries of the Mediterranean such as Cyprus, Lebanon and Spain. Kolokassi is not found in Greek cooking.

This is a traditional Cypriot recipe where it is cooked with pork and potatoes in a rich tomato sauce.

Ingredients (Serves 6)

• 1 kg kolokassi (Taro root)
• 600 g pork cubes (leave some fat on)
• 1 large onion, finely chopped
• 3 sticks of celery, coarsley chopped
• 4 medium sized potatoes, cubed
• 1/2 tomato puree
• 2 large ripe tomatoes, finely chopped
• 50cl olive oil
• 1 squeeze of fresh lemon juice
• 1 pint of water
• salt and fresh milled pepper (to taste)

Preparation

The kolokassi must be peeled and chopped with care as it can become slimy. If it needs to be washed prior to peeling then dry the root carefully afterwards. Chop the root stem off and peel the skin off to reveal the white flesh underneath. Then, starting from one end, dig a sharp knife into the flesh and chip off small pieces of about 1 or 2 inches. Proceed in a circular manner chipping parts off around the root until it is all used up. Leave to stand in a bowl until required.

In a deep pot add olive oil and fry the pork until brown. Remove from the pot and place on a plate. Add onions and fry gently until translucent. Add celery and fry a little longer. Add more olive oil if necessary.

Add tomatoes and fry gently for 5 minutes. Add tomato puree and pork and mix well. Add water and leave to simmer for 15 minutes.

Add potatoes and kolokassi and mix well. Add a squeeze of lemon to the top and partly cover and leave to simmer for 45 minutes or until the kolokassi is very well cooked.

Serve with lots of fresh bread