Kolokassi

Introduction to Kolokassi

Kolokassi is a traditional dish prominently featured in Cypriot cuisine. This dish is cherished for its rich flavors and unique texture, stemming from the use of its main ingredient: the kolokassi, commonly known as taro root. The taro root is cultivated in regions where the climate supports its growth, including parts of Southern Europe and Southeast Asia. In Cyprus, it is often prepared with pork or chicken, creating a hearty and comforting meal enjoyed during festive occasions and family gatherings.

Historically, kolokassi has been part of Cypriot culture for centuries. The dish is a symbol of prosperity and is commonly associated with the winter months, when root vegetables like taro are harvested in abundance. Its preparation is typically a communal activity, inviting family members to participate and share in the dish’s creation.

Ingredients

• Kolokassi (Taro Root) - 1.5 kg
• Pork - 1 kg, cubed
• Lemon - 1, juiced
• Onion - 2 large, chopped
• Olive Oil - 3 tablespoons
• Tomato Paste - 2 tablespoons
• Cilantro - 1 bunch, chopped
• Salt - 1 tablespoon
• Pepper - 1 teaspoon
• Bay Leaves - 2
• Water - 500 ml

Preparation

Preparing the Kolokassi

To begin with, the kolokassi must be carefully prepared. First, rinse the root vegetables thoroughly to remove any dirt. Peel the skin using a sharp knife or vegetable peeler, exposing the creamy interior. It is important to cut the kolokassi correctly to prevent it from becoming slimy when cooked; this is done by slicing it into thick chunks and then breaking it apart by hand, rather than cleanly cutting through.

Marinating the Pork

In a large bowl, combine the cubed pork with the juice of the lemon, salt, and pepper. Allow it to marinate for at least 30 minutes. This step ensures that the meat is tenderized and flavored effectively, enhancing the overall taste of the dish.

Cooking Process

Sautéing the Ingredients

In a large pot, heat the olive oil over medium heat. Add the onions and sauté until they become translucent, releasing their sweet aroma. Next, add the marinated pork cubes to the pot, searing them until they are golden brown on all sides. This process locks in the juices and flavors of the meat.

Simmering the Stew

Once the pork is seared, stir in the tomato paste and let it cook for a few minutes, allowing the flavors to meld and deepen. Add the prepared kolokassi chunks to the pot, gently stirring them into the mixture. Add the bay leaves and cover everything with water. Allow the stew to come to a gentle boil, then reduce the heat and let it simmer for approximately 1.5 to 2 hours. Check periodically to ensure the stew maintains some liquid, adjusting the water as necessary.

Final Touches

As the stew approaches completion, taste and adjust the seasoning with additional salt and pepper as desired. Stir in the chopped cilantro just before serving, adding a fresh and vibrant note to the stew.

For precise timing, consider using a cooking timer to keep track of each step in the process, ensuring optimal results.

Serving and Enjoying Kolokassi

Kolokassi is best served hot, directly from the pot to the plate. It pairs beautifully with freshly baked bread or a crisp salad, offering a balanced meal. Traditionally, the dish is shared among family members, emphasizing the spirit of togetherness inherent in Cypriot culture.

To enhance the experience, pair the dish with a glass of regional wine or a refreshing lemonade made from ripe lemons. Such drinks complement the hearty flavors of the stew, rounding out the dining occasion thoughtfully. Enjoy your meal while reflecting on the deep cultural roots and history that Kolokassi represents.