Kolokas yemeği (Cypriot taro stew)

Kolokas yemeği is a traditional Cypriot stew that highlights the unique flavour and texture of kolokas (taro root). It is made by slowly simmering thick slices of taro root with a rich beef and tomato sauce to make a nutritious and comforting stew that is perfect for autumn and winter when the vegetable is in season.

Taro root is known for its starchy yet silky texture and absorbs the flavours of the sauce beautifully while adding a subtle nutty and slightly sweet undertone to the dish. Celery is added to enhance the stew’s depth as well as to provide a variety in texture, while onions, ground cinnamon, ground cumin and fresh parsley add a blend of aromas and flavours. Lemon juice balances the natural sweetness of the taro with a tangy finish, resulting in a deeply fragrant stew that is a delight to eat alongside olives, radishes, onions and fresh bread.

It's important that you don’t wash the taro root before peeling and cutting it, as it becomes incredibly slippery. Holding the taro root with a tea towel or paper kitchen towel while cutting can help you keep it firmly in place on a chopping board. You will need to simply wipe the taro root clean with paper kitchen towels before frying.

You can add thick slices of Cyprus potatoes (or other waxy variety) for different textures, but you would need to add more water. You can also add pul biber for more warmth and spice than ground black pepper alone. 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
​50ml lemon juice	​500ml hot water

Hob heat settings

Method

Preparing the taro corm:

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

   
   

2. Place the taro root onto a chopping board. Using a dry tea towel to grip it firmly at one end, carefully peel it, being careful not to remove too much of the flesh. Always peel and cut away from you for safety. Wipe clean with dry paper kitchen towels (again, do not wash it).

   
   

3. Place the peeled taro root back onto the chopping board and hold it firmly at one end with a dry towel again. Carefully and firmly cut downwards away from you to slice the taro root into 1cm-thick rounds (see below). Again, wipe off any remaining dirt with dry paper kitchen towels.

   
   

   

   
   

4. Add enough sunflower oil to a large saucepan until it is 1 cm deep and place on a high heat. Once hot, 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 20-30 minutes more, or until the taro root slices are tender yet firm. 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.