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The earthy, slightly nutty taste of taro root—often described as something between potato and artichoke—becomes even more complex when braised slowly with pork and celery in tomato sauce. Kolokasi is comfort food in Cyprus, a humble root vegetable that requires patience to peel (the sap can irritate skin) but rewards you with creamy, starch-filled chunks. The pork adds richness that the starchy tuber absorbs beautifully, creating a dish that's simultaneously light and deeply satisfying.
Peel the kolokasi and cut into chunks. Rinse under cold water.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook until translucent.
Add the minced garlic and cook for another minute.
Stir in the chopped tomato and cook for about 5 minutes, until the tomato softens.
Add the vegetable or chicken broth, dried oregano, dried thyme, and bay leaf.
Add the kolokasi chunks to the pot.
Season with salt and black pepper to taste.
Bring to a boil, then reduce the heat to low.
Cover and simmer for about 30-40 minutes, or until the kolokasi is tender.
Garnish with fresh chopped parsley before serving.
Fresh taro has a sap that can irritate skin and cause itching or burning. Wear gloves or wash your hands frequently while peeling. Soaking the peeled pieces in cold water for a few minutes reduces the irritant compounds further.
Pork is traditional and adds crucial richness, but you can make vegetarian kolokasi with just olive oil, onion, and tomato. However, the meat version is more authentic and more satisfying—the pork fat keeps the starch from becoming gummy.
Celery is traditional. Carrot, bell pepper, or green beans can be added. Some cooks include potatoes for extra starch. The goal is to keep flavors simple so the earthy taro remains the star.
Pierce a piece with a knife or fork—it should slide through without resistance, similar to a cooked potato. Undercooked taro can be slightly slimy; overcooked becomes mushy. Aim for tender but still holding its shape.
Yes, kolokasi tastes even better the next day as flavors meld. Reheat gently on the stovetop with a splash of water if needed. The dish actually improves with sitting, making it ideal for meal prep.