Kolokasi

Ingredients

• 1 kg (2 lb) taro root (kolokasi), peeled
• 2 celery stalks, chopped
• 1 onion, chopped
• 400 g (14 oz) crushed tomatoes
• 100 ml (scant ½ cup) olive oil
• Juice of 1 lemon
• Salt and pepper

Method

1. Don’t wash the taro after peeling. Wipe it dry and break it into chunks by snapping, not cutting, so it doesn’t go slimy.
2. Brown the chunks in the oil, then add the onion and celery.
3. Add the tomatoes and water to cover. Simmer 45 to 60 minutes until tender.
4. Season and add lemon.

Tip. The Cypriot Lenten version leaves out the usual pork.