Kolokas yemeği (Cypriot taro stew)

Kolokas yemeği is a traditional and much-loved Cypriot stew. It’s made by slowly simmering thick slices of taro root with a rich beef and tomato sauce that contains a mix of herbs and spices, including freshly chopped parsley, ground cinnamon and cumin. The earthy-sweet aromas blend with warming pul biber and ground black pepper to create a comforting stew that’s perfect for autumn and winter when the vegetable is in season.

Taro root has a starchy yet silky texture that absorbs the flavours of the rich sauce while adding subtle nutty and slightly sweet flavours of its own. Chopped celery adds a fresh flavour and variety in texture with its slight crunch, with chopped onions providing a classic earthy depth. A generous squeeze of lemon juice balances the natural sweetness of the taro with a tangy finish. The end result is a deeply fragrant stew that’s a delight to eat alongside olives, radishes, fresh onions and bread.

It's important that you don’t wash the taro root before peeling it, as it becomes incredibly slippery. Holding the taro root with a paper kitchen towel while peeling and cutting can help you keep it firmly in place on a chopping board. You will need to thoroughly dry the peeled and washed taro to avoid it slipping while cutting, as well as to prevent it splattering while cooking. 

Thick slices of Cyprus potato (or other waxy variety) can also be added for a variety in texture, but you would need to add more water and adjust cooking times. Some recipes also use chicken instead of minced beef, but we prefer beef as it adds a richer flavour to the otherwise mild taro root.

Serves 4 to 5 | Preparation time: 15 mins | Cooking time: 1 hour 30 minutes

Ingredients

​1kg kolokas / taro root (available from most Cypriot supermarkets)	​5 tbsp sunflower oil, plus extra for frying the taro root
​500g minced beef	1 large onion, chopped
​400g tinned chopped tomatoes	1 tbsp tomato paste
200g celery, cut horizontally into 1cm-thick slices	​30g parsley, chopped
​1 ½ tsp salt	​¼ tsp ground cinnamon
​½ tsp ground black pepper	⅛ tsp ground cumin
½ tsp pul biber	​50ml lemon juice
​500ml hot water

Hob heat settings

Method

Preparing the taro root:

Watch our video to learn how to prepare kolokas (taro root) for frying.

1. Brush off any dirt from the taro root. Do not wash or wet it at this stage, as it will become too slippery to peel.

   
   

2. Place the taro root on a chopping board. Using a paper kitchen towel to grip it firmly at one end, carefully peel it with a potato peeler (rather than a kitchen knife), taking care not to remove too much of the flesh.

   
   

3. Once peeled, wash the taro root and dry it thoroughly with paper kitchen towels before placing it back on the chopping board. Hold it firmly at one end with a dry paper kitchen towel again, then carefully and firmly cut downwards to slice the taro root into 1cm-thick rounds. Always peel and cut away from yourself for safety.

   
   

   

   
   

4. Add enough sunflower oil to a large saucepan until it is 1 cm deep and place on a high heat. To test it is hot enough for frying, dip the end of a wooden spoon into it - if bubbles form around the wood, it is ready.

   
   

   Watch our video to learn how to check if oil is hot enough for frying.

   
   

5. Fry the taro root slices in batches by spreading evenly across the bottom of the saucepan. Turn the slices every 1-2 minutes until lightly browned on both sides - about 5-10 minutes in total. Top up with more sunflower oil if needed. Leave the fried taro root slices in a colander to strain off the excess oil.

Preparing the stew:

1. Place a separate clean, large saucepan on a medium-high heat. Once hot, fry the minced beef without oil for 5-10 minutes, or until browned and juices absorbed (drain off any excess).

   
   

2. Add the 5 tablespoons of sunflower oil and chopped onion and fry for 5-10 minutes or until slightly softened. Next, add the chopped tomatoes, tomato paste, celery, parsley, spices and salt and fry for 5 minutes more, ensuring the tomatoes are broken up with the back of a spoon. 

   
   

3. Lay out the fried taro root slices on top of the sauce, before pouring over the lemon juice and hot water. Gently mix the sauce in between the taro root slices by parting with a spoon or tongs (don’t stir, otherwise the taro root slices will break apart).

   
   

4. Continue cooking on a medium-high heat for 5-10 minutes, or until it starts to simmer, before lowering to a medium heat. Cook for 30-35 minutes more, or until the taro root slices are firm yet tender. If it starts to dry out, add a little hot water as needed, but the aim is to achieve a thick, rich consistency with the sauce.

   
   

5. Serve hot with fresh bread or rice, alongside onions, olives and radishes.