Middle Eastern Recipes > Soups & Stews > Kolokasi Tsakristo >
Cypriot pork & taro stew
2-1/2 LBS kolokasi (taro roots)*
1/2 C olive oil
2 LBS boneless pork, cubed
4 medium tomatoes, grated
2 TBS tomato purée
Juice of 2 lemons
Water
Salt & black pepper to taste
3/4 C celery, diced
Peel taro roots using a sharp knife; then cut half-way through roots and twist knife so taro cracks away. Heat olive oil in a skillet; add cubed pork and cook until meat is browned on all sides. Remove meat from skillet with a slotted spoon; set aside. Add taro to olive oil remaining in the skillet; cook briefly. Return meat to the skillet; add grated tomato and stir in tomato purée. Pour in lemon juice; bring mixture to a simmer. Cook and stir for two to three minutes; pour in enough water to almost cover ingredients. Bring to a boil; season with salt and black pepper to taste. Cover and cook for about forty minutes; add diced celery and continue to cook for anther twenty minutes. Serve hot.
*Note: Taro roots are native to Southeast Asia and South India, appearing similar to a potato. When cooked, the roots have a nutty flavor. They can usually be found at health food stores or Asian/Middle Eastern specialty markets. If unobtainable, substitute taro roots with parsnips or sweet potatoes.
Related Link:
Food Fare Culinary Collection: Arabic Cookery
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