Kolokassi with Pork (Cypriot Traditional Recipe)

According to my taste, this is a delicious casserole meal.  According to my father's opinion, this is just something to fill in the stomach.  

I think it is worth trying it…

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 Kolokassi, also known as taro, is a starchy root vegetable that is popular in many cuisines around the world. It has a long history of cultivation and consumption, with archaeological evidence suggesting that it has been a staple food in parts of Asia and the Pacific for thousands of years. In this article, we will explore the origins, nutritional value, and ways of cooking kolokassi.

The exact origins of kolokassi are unclear, as it has been cultivated and consumed in many parts of the world for thousands of years. However, it is believed to have originated in Southeast Asia or the Pacific Islands. It was later introduced to other parts of the world by explorers and traders, and it is now grown in many tropical and subtropical regions.

Kolokassi is a nutrient-dense vegetable that is rich in vitamins, minerals, and fiber. One cup of cooked kolokassi contains approximately:

• Calories: 187
• Carbohydrates: 45 grams
• Fiber: 6 grams
• Protein: 2 grams
• Fat: 0.3 grams
• Vitamin C: 23% of the recommended daily intake
• Vitamin E: 8% of the recommended daily intake
• Vitamin B6: 20% of the recommended daily intake
• Potassium: 18% of the recommended daily intake
• Magnesium: 11% of the recommended daily intake
• Iron: 11% of the recommended daily intake

Kolokassi is also a good source of other essential vitamins and minerals, such as phosphorus, copper, and manganese.

Ways of Cooking

Kolokassi can be cooked in a variety of ways, including boiling, steaming, frying, and roasting. The method of cooking will depend on the desired texture and flavor. Here are a few common ways to prepare kolokassi:

Boiling: To boil kolokassi, first, peel and chop it into small pieces. Place the pieces in a pot of boiling water and cook for 20-30 minutes or until tender. Drain the water and mash the kolokassi with a fork or potato masher. Season with salt, pepper, and herbs, and serve as a side dish.

Steaming: To steam kolokassi, first, peel and chop it into small pieces. Place the pieces in a steamer basket and steam for 15-20 minutes or until tender. Mash the kolokassi with a fork or potato masher and season with salt, pepper, and herbs.

Frying: To fry kolokassi, first, peel and slice it into thin rounds. Heat a few tablespoons of oil in a pan over medium heat and fry the kolokassi until golden brown and crispy, about 5-7 minutes. Remove from the pan and season with salt and pepper.

Roasting: To roast kolokassi, first, peel and chop it into small pieces. Toss the pieces with oil, salt, and pepper, and roast in the oven at 400°F (200°C) for 20-30 minutes or until tender and caramelized. Serve as a side dish or use in salads or soups.

Kolokassi is a versatile and nutritious vegetable that can be cooked in a variety of ways. It has a long history of cultivation and consumption and is enjoyed in many cuisines around the world. Whether boiled, steamed, fried, or roasted, kolokassi is a delicious and healthy addition to any meal.

Kolokassi with Pork (Cypriot Traditional Recipe)

Ingredients

1. 1kg pork cubes

2. 1kg taro (kolokassi)

3. 5 sticks of celery, chopped
4. 2 large onions, finely chopped
5. 1 cup tomato juice
6. ½ a cup of hot water
7. Salt & pepper to taste
8. Greek Olive oil for frying
9. 1 tsp lemon juice

Preparation Method

1. To prepare cut the ends of kolokassi and peel the skin.
2. With a wet towel clean it. Never wash kolokasi with running water.
3. With a sharp knife, cut across (2 cm thick) halfway then break off. Repeat to the end. Note: if slices are cut all the way across without breaking off, the vegetable will melt while cooking.
4. Heat the olive oil in a saucepan and brown the meat (8 -10 minutes).
5. Transfer onto a dish.
6. Gently fry the onion in olive oil until soft then add the kolokassi and celery.
7. Fry all together for 5 - 10 minutes or until they start to change color.
8. Add the lemon juice.
9. Pour the tomato juice and hot water into the saucepan.
10. Add the pork cubes and season well. Ensure the food is covered in liquid (if not add some more hot water). Cover and simmer for 1-1 ½ hour until the liquid is reduced, and the meat and kolokassi becomes tender. Serve hot.

You can serve kolokassi with radishes and Greek salad.
You can also cook kolokassi with koupepia.
My grandmother, Eftychia, always cooked these two dishes together, and believe me, it was delicious!!!!


"This recipe goes to Antonella, of Il Lupo Selvatico, who will be featuring it in Mediterranea, representing Cyprus."