Kolokasi (Cypriot Taro and Pork Stew)
Local name: Κολοκάσι
In short: Pork and taro stewed with celery, tomato and coriander seed until the root turns creamy, then brightened with lemon, a Cypriot winter favorite. It takes about 1 h 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 30 min
- Total
- 1 h 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 600 kcal
Kolokasi is the Cypriot word for taro, a root with a texture between potato and chestnut. In winter it is stewed with pork, celery and tomato. The taro softens until it is creamy at the edges and thickens the sauce naturally, while celery and lemon keep the pot fresh. It is a village dish, cooked in many homes between November and March, when the roots are in season. Serve it hot, with bread and an extra squeeze of lemon.
Instructions
- Wearing gloves, peel the taro under running water, because raw taro can irritate bare skin. Cut it into chunks, rinse and set it aside in cold water.
- Heat 2 tablespoons of the oil in a wide heavy pot over medium-high heat. Brown the pork in batches, about 5 minutes per batch, and set it aside.
- Add the remaining oil, the onions and the celery to the pot and cook for 8 minutes, until soft. Stir in the crushed coriander seeds and the tomatoes and cook for 5 minutes.
- Return the pork to the pot with the salt, pepper and half the hot water. Cover and simmer on low heat for 40 minutes.
- Drain the taro and add it with the rest of the hot water. Simmer, partly covered, for 30 minutes, until a knife slides into the taro easily and the sauce is thick.
- Stir in the lemon juice, simmer for 5 minutes and let the stew rest for 10 minutes before serving with bread.
Tips
- Taro can irritate bare skin when raw, so wear gloves to peel it. It must always be cooked until completely soft.
- No taro? Use peeled, cubed potatoes and add them for only 20 minutes. The stew will be lighter and less creamy.
Questions and answers
Where do I find taro for kolokasi?
Look in Asian, African, Caribbean, Greek or Middle Eastern shops, where it may be labeled taro, colocasia or eddoe. Choose firm roots with no soft spots.
Can I make kolokasi ahead of time?
Yes. It tastes better the next day. Refrigerate for up to 4 days and reheat with a splash of water, because the taro thickens as it cools.
Can I make kolokasi without meat?
Yes. Skip the pork and cook the taro in water with an extra tablespoon of oil. This meatless version is a common dish for fasting days.
How long does it take to make Kolokasi (Cypriot Taro and Pork Stew)?
About 1 h 55 min in total: 25 min of preparation and 1 h 30 min of cooking.
How many calories are in Kolokasi (Cypriot Taro and Pork Stew)?
About 600 kcal per serving, with 32 g of protein, 45 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 45 g |
| Fat | 31 g |
| Fiber | 7 g |
| Sugar | 6 g |
| Sodium | 1050 mg |
Estimated values, calculated from the ingredients.
