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!
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