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Colocassi Tsakristo (Taro and Pork Stew)
Colocassi Tsakristo (Taro and Pork Stew) is a traditional Cypriot (from Cyprus) recipe for a classic stew of pork and taro with celery in a tomato and olive oil base. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Taro and Pork Stew (Colocassi Tsakristo).
prep time
20 minutes
cook time
70 minutes
Total Time:
90 minutes
Serves:
6–8
Rating: 
Tags : Pork RecipesVegetable RecipesCyprus Recipes
In times gone bye taro used to be commonly grown on the Island of Cyprus (it used to supply the Roman Empire) and until the 1960s there were taro plants on specific sites in the island. Today the tuber tends to be imported from Africa rather than being locally grown, though this traditional stew is still made.
Ingredients:
1.2kg colocassi (taro roots)
1kg boneless pork, cubed
100ml olive oil
200g celery, diced
4 tomatoes, grated
2 tbsp tomato purée
juice of 2 lemons
Method:
Begin by preparing the taro. Peel the tubers then take a sharp knife and cut half way through the tuber. Now sharply twist the knife so that the remainder of the taro cracks away (this exposes more of the pores and improves coking).
Heat the oil in a pan then add the meat pieces and fry until browned all over. Remove with a slotted spoon and set aside. Add the taro to the oil remaining in the pan and fry briefly. Return the meat to the pan then add the grated tomato and stir in the tomato purée. Pour in the lemon juice and bring to a simmer.
Cook for a few minutes then pour in enough water to almost cover the ingredients. Bring to a boil then season with salt and black pepper to taste. Cover and cook for 40 minutes then add the diced celery and continue cooking for 20 minutes more.
Serve hot, accompanied by rice-stuffed vine leaves.
Serve hot.
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