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Northern Cyprus · Main dish
Cypriot Kolokas (Taro Stew)
Local name: Kolokas
A hearty Cypriot stew of taro root cooked with chicken, celery and tomato, brightened with lemon.
- Servings4
- Prep25 min
- Cooking1 h 12 min
- Total time1 h 37 min
- DifficultyEasy
About this dish
Kolokas is a Cypriot stew made from taro root (kolokasi), usually cooked with meat. The root turns creamy and softly thickens the sauce. It is a warm main dish for the colder months.
In the Northern Cyprus style it is cooked with plenty of celery and tomato in a generous sauce, and lemon juice added at the end lifts the richness. Serve with bread and a green salad.
Ingredients
Tick the ingredients off like a shopping list.
Main ingredients
Sauce and seasoning
Method
Wearing gloves, peel the taro and cut it into 3-4 cm pieces, then rinse and drain; raw taro can irritate the skin.
Heat the olive oil in a wide pot and brown the chicken pieces over medium heat on all sides.
Add the onions and cook until soft and lightly golden.
Add the celery and tomato paste and stir constantly until the paste smells cooked.
Add the grated tomatoes and hot water, bring to a boil, then simmer covered over low heat.
Add the taro, top up with water if needed, and cook until the root is tender.
Season with salt and pepper and stir gently by shaking the pot so the taro does not break up.
Add the lemon juice and simmer a few minutes more.
Remove from the heat and let it rest covered; the sauce thickens slightly.
Serve hot with bread and a green salad if you like.
💡 Tips
- Use gloves when peeling taro to avoid itchy hands.
- Cut the taro into even pieces so it cooks evenly.
- Stir as little as possible while cooking, as the roots can fall apart.
- Add the lemon juice at the end to keep its freshness.
🛒 Can't find it abroad?
- Taro root — If you cannot find it, use potatoes; the flavour differs and cooking time drops by about 15 minutes.
- Chicken — Use diced beef or lamb; add 40-50 minutes to the simmering time.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
