Taro Root soft stew / Kolokasi

This dish is so unequivocally Cypriot, im pretty sure its a dish specific only to this country. This stew recipe was passed down from my very greek-cypriot Grandma, to my swedish mother, in god only knows what language! It must be that cooking and food was the language considering my grandma knew only the word “english” in english at the time. My mother, after a few years of perfecting it, made this dish so well, that my father once turned around to her and said (and i remember the day, because, i mean in a cypriot household if ever this sentence is said, its a very memorable day!): “Nina [silence as he makeshis judgement] … this is just as good as my mum made it” (Note that he did not say it was better – he said just as good – worried his mother may turn in his grave if he said the alternative). This recipe isn’t exactly as my mother, or grandma made it, because i’ll never make it as good as them, (lets face it, who cooks better than your mum?!) but i think it’s pretty close. Its one of my dad’s favourite dishes and he loves it this time of year as its abundant and seasonal. So here you go guys, the weirdly named Kolokasi, pronounced Golo-Gassy, isnt that funny?!


I decided to calculate the cost of this dish (which serves 3 people), and it came up to 3euros. 3 euros guys! I also decided to sit and read up in my books on Taro root. Like what the hell is that weird looking potato-had-a-baby-with-a-garlic-and-a-lampshade? I still cant really explain alot of it apart from its a root ok? In terms of its nutrition though its a surprise protein power house! It has serious antioxidants such as ß-carotenes, flavonoids and cryptoxanthin along with vitamin A. Altogether, these compounds are required for maintaining healthy mucus membranes, good skin, ophthalmic health and helps protect from lung and oral cavity cancers. It also contains several valuable vitamin B consituents, along with minerals like zinc, magnesium, copper, iron, and manganese and is very high in potassium (which you all know is crucial to blood pressure and heart health). Basically its not just a pretty face!

kolokasi 2

This is a Taro Root – in case u were like Whattt?

So if you’re gonna go ahead and make this easy recipe, then read step 1 and 2 well before you start. The whole making of this dish, believe it or not, is how you “cut” the pieces of Kolokasi/ Taro. Serve with lemon juice, a bit more olive oil, more fresh parsley and baked Pitta bread. Man this is comfort food.

With plant based love

Kolokasi – Taro Root Stew

[wpurp-searchable-recipe]Kolokasi – Taro Root Stew – – – [/wpurp-searchable-recipe]

  • Prep Time: 10m
  • Cook Time: 1h
  • Total Time: 1h 5m


  • 1 medium taro root / Kolokasi
  • 1 onion, roughly chopped
  • 2 carrots, sliced, then half-mooned
  • 1 celery (Or leek)
  • 1 healthy handful parsley, with stems, chopped
  • 3/4 tsp. cinnamon
  • 1 tsp. dried oregano
  • 1 tin organic chopped tomatoes
  • generous amount of salt (and pepper)
  • 3 1/2 tbsp. quality extra virgin olive oil


  1. Prepare your Taro aka. Kolokasi by peeling the outer dirty skin off with a pairing knife. DO NOT wash with water once peeled, just wipe down with a cloth.
  2. Holding the root in one hand with a cloth and a knife in the other, you are going to break this into pieces. Kolokasi should never be sliced as it will not become soft during cooking. DO NOT cut it by slicing through it. Insert your knife about one third of the way down the root and then as if you want to bend your knife, break off pieces. You will know you've done it right when you see the side of the broken off bit looks all snowy and rough. Allow it to break into random-sized pieces
  3. Heat 2tbsp olive oil in a deep large pan. When hot, add in all the vegetables except from the parsley and Taro root pieces. Stir fry for 2-3 minutes
  4. Reduce heat to medium and keep stir frying for another 5 minutes
  5. Add in your cinnamon, dried oregano and parsley (stalks too!). Stir fry until fragrant, about 2 minutes.
  6. Now add in your Taro root with 3tbsp of olive oil. Stir fry, taking whats on the bottom of the pan with you, so that the Taro pieces are all shiny and coated in oil and the vegetables. Allow this to saute for 5 more minutes, stirring every so often
  7. Add in your tin of chopped tomatoes. Fill your empty tomato tin completely with water and throw this in too, along with another 3tbsp of water. Add generous salt and pepper.
  8. Allow this to come to the boil and when it does, cover with a lid, reduce heat so that it is simmering. Allow this to simmer on lowest heat with the lid on for 40 minutes.
  9. Then, remove the lid and allow it to continue to simmer for 15-20 minutes more. When times up, turn off the heat, return the lid and allow it to sit for 15 minutes before eating.
By | 2017-02-14T14:08:40+00:00 December 6th, 2016|Dinner, Freezer Friendly, Greek Cypriot dishes, Soups and stews|1 Comment

One Comment

  1. Nina 12th December 2016 at 3:29 pm - Reply

    You r well on your way to cooking better than your mum!!!

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