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Kolokassi Stew
A hearty and comforting stew made with kolokassi (taro root), often cooked with pork or chicken in a rich tomato-based sauce. The unique texture of kolokassi, combined with aromatic vegetables and spices, makes this a staple of Cypriot cuisine.
🧂 Ainekset
- 1.5 kg Kolokassi (Taro root)(peeled and 'cracked' into bite-sized pieces)
- 500 g Pork shoulder or belly(cut into 2-3 cm cubes (optional, can substitute with chicken or omit for vegetarian))
- 2 large Onions(finely chopped)
- 4 large Celery stalks(chopped)
- 2 cloves Garlic(minced (optional))
- 400 g Tomatoes(crushed or pureed)
- 2 tbsp Tomato paste
- 500 ml Vegetable or chicken stock
- 2 tbsp Lemon juice
- 4 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 1 Cinnamon stick(optional, for added warmth)
👨🍳 Ohjeet
- 1
Prepare the kolokassi: Do not wash the kolokassi. Peel it carefully using a sharp knife and kitchen paper, then 'crack' it into bite-sized, rugged pieces by making a cut and pressing with your thumb. Wipe with kitchen paper as needed.
💡 Ammattilaisvinkit: Never wash kolokasi with water, as it becomes slimy. The 'cracking' method is traditional and helps maintain texture. - 2
If using pork, heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork cubes on all sides. Remove the pork and set aside.
- 3
Add the chopped onions to the same pot and sauté until softened. Add the chopped celery and minced garlic (if using) and cook for another 5 minutes.
- 4
Add the prepared kolokassi pieces to the pot and stir to coat with the oil and aromatics. Cook for about 5-10 minutes until they start to change color.
- 5
Stir in the crushed tomatoes and tomato paste. If using pork, return it to the pot. Add the cinnamon stick (if using).
- 6
Pour in the stock and enough hot water to just cover the ingredients. Bring to a boil, then reduce the heat to low, cover, and simmer.
💡 Ammattilaisvinkit: Ensure there's enough liquid to cook the kolokassi until tender. - 7
Simmer for approximately 1.5 to 2 hours, or until the kolokassi is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- 8
Stir in the lemon juice. Season with salt and pepper to taste. Remove the cinnamon stick before serving.
- 9
Let the stew rest for about 10 minutes before serving hot, traditionally with crusty bread.
💡 Ammattilaisvinkit
- ✓The key to preparing kolokassi is to avoid washing it with water. Peel it carefully and 'crack' it into pieces rather than slicing.
- ✓Patience is key for this stew; slow simmering allows the kolokassi to become tender and absorb the flavors.
- ✓This dish can be made vegetarian by omitting the meat and using vegetable stock.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add other vegetables like bell peppers or potatoes.
- Use chicken thighs instead of pork for a lighter version.
- For a spicier kick, add a pinch of chili flakes.