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Kolokasi (Taro Root)

cyprus kolokasi

Preparation:

- Peel but do not wash the kolokasi. Kolokasi should never be sliced or diced as it will not become soft during cooking. Instead, prepare it by inserting a firm knife into the root, then twisting it to break off bite-sized pieces.

- Sauté the kolokasi in a little olive oil until lightly browned.

- Transfer to a deep saucepan and add the meat together with all the remaining ingredients except the parsley and lemon juice.

- Cover with water or stock.

- Simmer gently until the meat is fully cooked, then add the lemon juice and parsley.

Tip: Never add lemon juice during cooking, as the kolokasi will become hard.

Kolokasi can be also cooked with chicken instead of pork, or even without meat for a vegetarian dish.

Ingredients:

(Serves 4)

1 kg kolokasi (taro) root

½ kg pork (lean belly pork or shoulder) cut into large cubes

6 tbsp olive oil

1 head of fresh celery, diced

1 tbsp parsley, finely chopped

4 firm red tomatoes, diced

1 tbsp tomato puree

1 small stick cinnamon

Juice of 1 lemon

Salt & pepper to season

½ cup dry red wine

Water or stock

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