Culinary Expert Marilena Joannides Shares a Cypriot Specialty
Koloksasi – Taro root
The traditional cuisine of Cyprus is a treasure of healthy nutritional choices! Pure and seasonal ingredients are prepared using simple processing methods, with the addition of herbs and spices, always with a good sense of measure. Kolokasi - taro root – is typical of Cyprus. Its vegan version is a flavoursome dish usually served during Greek Orthodox fasting periods. It may also be cooked with pork or chicken and/or koupepia (stuffed vine or chard leaves) as a festive and celebration meal. Today and the rest of May, one of our celebrated chefs, Marilena Joannides, teaches you how to make it! The recipe and video are below.
Look&Cook №5: Cooking kolokasi from Cyprus For Travellers on Vimeo.
Further info:
The traditional cuisine of Cyprus is a treasure of healthy nutritional choices! Pure and seasonal ingredients are prepared using simple processing methods, with the addition of herbs and spices, always with a good sense of measure.
Kolokasi - taro root – is typical of Cyprus. Its vegan version is a flavoursome dish usually served during Greek Orthodox fasting periods. It may also be cooked with pork or chicken and/or koupepia (stuffed vine or chard leaves) as a festive and celebration meal.
The video demonstration of kolokasi is a collaboration with www.Cyprusfortravellers.net.
Photo credits of kolokasi dish: George Pantazis (g.pantazis@cytanet.com.cy) for Marilena Joannides’ book: “Cyprus Food Treasures”
Ingredients:
1kg kolokasi (taro root)
50g olive oil
1 big onion, chopped
4 celery stalks
1 bitter orange or ½ lemon (juice)
2 tablespoons tomato paste
Salt and pepper
Instructions:
Peel the taro root without washing it and break into pieces, using a knife.
In a casserole, lightly fry the onion. Add kolokasi and celery (chopped) and fry for 2-3’. Dissolve the tomato paste in 500g hot water and stir in. Season with salt and pepper. Semi-cover the casserole and cook over medium to low heat for 20’. Add the bitter orange or lemon juice and cook for 10’ more, till the taro is tender and the sauce has thickened. Serve warm or cold. It may also be prepared without the tomato paste.
Marilena Joannides
marilena@marilenio.com.cy
