National Dish Cyprus: Kolokasi (Recipe)
In this article
Meet Kolokasi, one of the true treasures of the Cypriot table! This nourishing tuber — often called “Cyprus taro” — turns humble store-cupboard ingredients into a warming, deeply savoury dish. Gently braised with onion, garlic and good olive oil, it develops a rich, earthy flavour that works beautifully as a hearty main or a comforting side. Bring a taste of the Mediterranean island straight to your own kitchen.
About Kolokasi
Kolokasi, also known as “Cyprus taro”, is a traditional dish of Cypriot cuisine that has earned its place as a genuine delicacy. This delicious tuber brings a savoury, aromatic character to countless dishes and is held in high regard across the island. It shines not only as a side but also as the star of many recipes, and its unique taste and nourishing make-up make it a welcome addition to any table. Few ingredients capture the rustic soul of the island quite like this one.
Ingredients (serves 1–2)
- 300 g kolokasi (taro root)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves of garlic, chopped
- 500 ml vegetable stock
- Salt and pepper, to taste
- Fresh parsley, to garnish
Shopping for the ingredients
When shopping for kolokasi, it is well worth choosing fresh, good-quality ingredients to get the best result. Look for tubers that are firm and crisp, without soft spots or dark patches. A good olive oil can lift the flavour of the whole dish considerably and should be a staple in any kitchen. The onion and garlic should also be clean and firm, so they release their full aroma during cooking.
Preparing the dish
To prepare the dish well, start by cleaning the kolokasi thoroughly and cutting it into even pieces. A traditional Cypriot trick is to snap rather than slice the tuber, which keeps it from turning gluey. The onion and garlic should also be readied — diced small or finely chopped. Having the vegetable stock to hand before you begin helps speed the cooking along. A little groundwork lets you work more efficiently and enjoy the dish in good time.
Step-by-step instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and fry until it turns translucent.
- Stir in the chopped garlic and cook briefly until fragrant.
- Add the kolokasi pieces and fry them for about 5 minutes.
- Pour in the vegetable stock and bring everything to the boil.
- Reduce the heat and let the dish simmer for around 20 minutes, until the kolokasi is tender.
- Season with salt and pepper and garnish with fresh parsley to taste.
Gluten-free / lactose-free version
Kolokasi is naturally gluten-free and lactose-free, which makes it an ideal choice for anyone with particular dietary needs. Do take care, however, that the vegetable stock you use is also gluten-free. Check the ingredients list to make sure there are no unwanted additives hidden away. With the right choices, you can enjoy this dish with complete peace of mind.
Tips for vegans and vegetarians
Kolokasi is wonderfully versatile and adapts easily to vegan and vegetarian diets. The base recipe contains no animal products at all, so it suits vegans as it stands. If you fancy making it more substantial, add extra vegetables or pulses to the pot. This brings additional flavour and nourishment without straying from the heart of the recipe.
More tips and tricks
To get the very best from your kolokasi, try a few creative touches. Smoked paprika or cumin will deepen and intensify the flavour beautifully. A squeeze of lemon juice near the end lifts the dish with a welcome freshness. Experiment with different herbs to vary the aroma and tailor it to your own preferences.
Adapting the recipe to your taste
The kolokasi recipe lends itself wonderfully to personal tweaks. Add fresh chillies, for instance, if you prefer a spicy kick. To make it heartier, work in protein-rich ingredients such as chickpeas or lentils. There are no limits to your creativity, and kolokasi soon becomes a versatile dish that pleases everyone at the table.
Ingredient substitutions
If you find yourself short of certain ingredients, there are plenty of alternatives to fall back on. Sweet potatoes make an excellent stand-in for kolokasi and bring a lovely natural sweetness to the dish. For the stock, homemade broth or even plain water will do the job, and the result will still be delicious. Be creative and use whatever you have in the cupboard!
Drink pairing ideas
A range of drinks complements kolokasi and rounds out its flavour beautifully. A crisp, dry white wine from Cyprus harmonises perfectly with the earthy, roasted notes of the tuber. A homemade lemonade or a fragrant herbal tea also makes a refreshing accompaniment. Experiment with different options to find the ideal pairing for your meal.
Serving and presentation ideas
To present kolokasi at its best, arrange the dish on a handsome serving plate. Use fresh herbs such as parsley or mint as a garnish for an appealing finish. A squeeze of lemon juice or a few lemon slices on the plate add a decorative touch. Presentation plays a real part in rounding off the whole culinary experience.
A bit of history
Kolokasi has a long history in the kitchens of Cyprus. It is not only a staple food but also a symbol of the island’s culture and culinary roots. In many families the tuber has been passed down through generations, and its preparation is often tied to special occasions. Nourishing and beloved in equal measure, it acts as a connecting thread within the Cypriot community — much like the beloved dishes of Cypriot cuisine as a whole.
More recipe ideas
Summary: Kolokasi
Kolokasi is a splendid example of the rich and varied flavours of Cypriot cuisine. This nourishing dish brings together simple ingredients to create a delicious meal that impresses as both a main course and a side. With its many possible adaptations and methods of preparation, kolokasi quickly becomes a favourite on the table. Let the unique depth of its flavour win you over and discover the joy of Cypriot cookery — perhaps alongside a warming bowl of Baked Fasolia.
