Chunks of taro root braised with chicken pieces, tomato, celery, and lemon in a rich, earthy stew — a uniquely Cypriot dish rarely found elsewhere.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: deep clay pot
Garnishes: lemon wedges, fresh celery leaves
Accompaniments: crusty bread
Instructions
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1
Peel taro root wearing gloves (it can irritate skin). Cut into large chunks and rub with lemon juice to prevent discolouration.
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2
Brown chicken pieces in olive oil in a Dutch oven. Remove and set aside.
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3
Sauté onions and celery until softened.
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4
Add taro chunks, crushed tomatoes, chicken stock, lemon juice, salt, and pepper.
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5
Return chicken to the pot. Cover and simmer on low heat for 50-60 minutes until taro is tender and sauce has thickened.
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6
Serve directly from the pot, ensuring each plate gets chicken and taro.
Did You Know?
Taro has been cultivated in Cyprus for over 2,000 years — Cypriot kolokasi is one of the oldest continuously prepared dishes in the Mediterranean.
Chef's Notes
Equipment Tips
- large Dutch oven
- sharp knife
- cutting board
Garnishing
lemon wedges, fresh celery leaves
Accompaniments
crusty bread
The Story Behind Κολοκάσι
Kolokasi is perhaps the most distinctly Cypriot dish, with no close parallel in Greek or Turkish cuisine. Taro root was introduced to Cyprus in antiquity and became a staple crop in the Sotira region. The dish is traditionally served during the Christmas season and remains a beloved comfort food across the island.
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