Kolokasi Recipe (Cypriot Taro and Pork Stew)

This kolokasi recipe follows the Cypriot pork-and-taro preparation documented by official and cultural sources. The key difference from an ordinary potato stew is how the taro is prepared: peel it, wipe it, and break pieces away rather than cutting smooth cubes.

Ingredients

Buy whole taro that feels firm and has no soft spots. Raw taro should not be eaten; cook every piece until fully tender.

• 1 kg (2.2 lb) kolokasi or taro root
• 500 g (1.1 lb) pork shoulder, cut into large cubes
• 6 tablespoons olive oil, divided
• 1 medium onion, finely chopped
• 2 celery stalks with leaves, chopped
• 4 firm ripe tomatoes, grated or finely diced
• 1 tablespoon tomato paste
• ½ cup dry red wine
• 1 small cinnamon stick
• Juice of 1 lemon
• 1 teaspoon fine salt, plus more to taste
• ½ teaspoon black pepper
• 2–3 cups hot water or unsalted stock, as needed

How to make Kolokasi

Prepare the taro before heating the pot. Keep the lemon aside until the meat and taro are already tender.

1. Peel the taro and wipe it with a dry towel. Do not rinse it. Insert a sturdy knife partway into the root and twist to break off bite-size irregular pieces.
2. Heat half the olive oil in a heavy pot. Brown the pork in batches, then transfer it to a plate.
3. Add enough remaining oil to coat the pot. Brown the taro pieces lightly, then remove them with the pork.
4. Cook the onion and celery for 4–5 minutes. Stir in the tomatoes and tomato paste and cook for 2 minutes.
5. Return the pork and taro. Add the red wine and cinnamon, then enough hot water or stock to nearly cover the ingredients.
6. Bring to a gentle simmer, cover partially, and cook for 75–90 minutes until the pork and taro are tender and the sauce is lightly thickened. Add hot water only when necessary.
7. Stir in the lemon juice, salt, and pepper during the final 2 minutes. Remove the cinnamon stick and serve hot.

Why taro preparation matters

Raw taro contains irritating calcium oxalate crystals, so avoid tasting it before it is fully cooked and wash hands, knife, and board after preparation. Breaking rather than smoothly slicing the root exposes rough surfaces that help the stew thicken. Lemon goes in only at the end so the taro can soften properly.

Serving and storage

Serve kolokasi in bowls with crusty bread and a simple salad. Refrigerate leftovers within two hours and use them within three days. Reheat gently until steaming hot; add a splash of water if the sauce has thickened.

Recipe video

The original related video is preserved as a visual reference: watch the video. Follow the written quantities and timing on this page.

Kolokasi recipe card

Use the printable card for the complete quantities, timing, and ordered method.

Kolokasi Recipe (Cypriot Taro and Pork Stew)

Recipe by Cooking County

5.0 from 2 votes

Course: Main courseCuisine: CypriotDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

55

minutes

Cypriot taro and pork stew slowly simmered with tomato, celery, red wine, cinnamon, and lemon.

Ingredients

• 1 kg (2.2 lb) kolokasi or taro root

• 500 g (1.1 lb) pork shoulder, cut into large cubes

• 6 tablespoons olive oil, divided

• 1 medium onion, finely chopped

• 2 celery stalks with leaves, chopped

• 4 firm ripe tomatoes, grated or finely diced

• 1 tablespoon tomato paste

• ½ cup dry red wine

• 1 small cinnamon stick

• Juice of 1 lemon

• 1 teaspoon fine salt, plus more to taste

• ½ teaspoon black pepper

• 2–3 cups hot water or unsalted stock, as needed

Directions

• Peel the taro and wipe it with a dry towel. Do not rinse it. Insert a sturdy knife partway into the root and twist to break off bite-size irregular pieces.
• Heat half the olive oil in a heavy pot. Brown the pork in batches, then transfer it to a plate.
• Add enough remaining oil to coat the pot. Brown the taro pieces lightly, then remove them with the pork.
• Cook the onion and celery for 4–5 minutes. Stir in the tomatoes and tomato paste and cook for 2 minutes.
• Return the pork and taro. Add the red wine and cinnamon, then enough hot water or stock to nearly cover the ingredients.
• Bring to a gentle simmer, cover partially, and cook for 75–90 minutes until the pork and taro are tender and the sauce is lightly thickened. Add hot water only when necessary.
• Stir in the lemon juice, salt, and pepper during the final 2 minutes. Remove the cinnamon stick and serve hot.

Recipe Video

Notes

• You can also make this dish without meat. To have a vegetarian Kolokasi, remove the meat from the above ingredients.

For a grilled contrast from the same island, serve this stew alongside Cypriot sheftalia, pork sausages wrapped in caul fat.

Sources

The method and ingredient pattern were checked against Visit Cyprus and the Cyprus Food Museum.

Frequently asked questions

Can I make kolokasi without pork?

Yes. Use chicken or make a meat-free version, adjusting the simmer time while still cooking the taro completely.

Why should lemon be added at the end?

Acid added too early can slow the softening of the taro, so traditional guidance adds lemon after it is tender.