What is Kolokas and How is it Eaten in Northern Cyprus?

You have probably noticed an unusual root vegetable with a strange shape in stores and markets. Meet Colocasia, or Kolokas.

• What is Colocasia
• Health Benefits
• How Kolokas is Consumed
• Kolokas Recipes
• Frequently Asked Questions

healthline.com

What is Colocasia

Colocasia esculenta is a perennial tropical plant grown primarily as a root vegetable due to its edible starchy root. Kolokas is also known as taro.

Kolokas, as it is called in Northern Cyprus, is one of the long-standing and traditional dishes of Cypriot cuisine. This vegetable has been prepared on the island for several centuries and is especially popular in rural areas of Cyprus. Kolokas reflects the agricultural richness of the island, and its preparation method is passed down from generation to generation.

Kolokas is usually eaten like potatoes, as it has a similar taste when cooked but with a nutty flavor. It also has a texture similar to potatoes and is often prepared with lamb or chicken.

Nourishing and delicious, Kolokas is one of the essential foods on the Cypriot table.

When handling Kolokas, caution should be exercised as its skin and roots are toxic before cooking and should never be eaten raw.

Health Benefits of Kolokas

Kolokas is a highly nutritious vegetable with many health benefits. Here are some advantages of Colocasia:

— Fiber source: Kolokas helps regulate digestion due to its high fiber content and keeps you feeling full for longer.

— Rich in vitamins and minerals: Colocasia is packed with essential vitamins and minerals such as vitamins A and C, potassium, and iron.

— Antioxidant properties: Kolokas is rich in antioxidants, supporting cell regeneration and boosting the immune system.

— Heart health: The potassium in Colocasia helps maintain heart health and regulate blood pressure.

How Kolokas is Consumed

It is often used as a substitute for potatoes, boiled in tomato sauce, or cooked with meat, beans, chickpeas, rice, or bulgur.

This dish is more commonly prepared at home and is mostly eaten during the winter months.

However, it can also be fried, baked, mashed, or made into chips—different countries use Kolokas in various ways.

Kolokas Recipes

Kolokas with Lamb

Ingredients

• 1 kg Kolokas
• 300 grams lamb
• 2 onions
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 3 cups water
• 1 teaspoon lemon juice
• Salt and pepper

Preparation

1. Peel the Kolokas roots and cut them into large pieces.
2. Place the lamb in a pot and lightly fry it in olive oil. Add finely chopped onions and continue frying until the meat turns pink.
3. Add tomato paste and fry for a few more minutes. Then, add water and bring the mixture to a boil.
4. Once the meat starts to soften, add the Kolokas pieces. Season with salt, pepper, and lemon juice, and simmer on low heat for about 30 minutes.
5. When the Kolokas pieces are tender, the dish is ready to serve.

Kolokas with Chicken

Ingredients

• 1 kg chicken, cut into pieces
• 1 kg Kolokas (Colocasia)
• 4 tablespoons vegetable oil
• 1 tablespoon olive oil
• 1 medium onion, peeled and finely chopped
• 4 celery stalks, cut into thick slices
• 1 tablespoon tomato paste
• 1 liter chicken broth
• Seasonings

Preparation

1. Pour vegetable and olive oil into a large pan and heat over high heat.
2. Fry the chicken until golden brown on both sides. Remove the chicken pieces and set them aside.
3. Add the chopped onion and fry until soft and golden.
4. Meanwhile, use a sharp knife to peel the Kolokas: holding the thick part of the stem, start from the top and cut off chunks with a sharp knife.
5. Add the chopped celery and Kolokas pieces along with the set-aside chicken to the pan. Season with salt and freshly ground black pepper.
6. Dissolve the tomato paste in hot chicken broth and pour it over the meat and vegetables. Bring to a boil, then cover and cook on low heat for about 30 minutes, stirring occasionally.

If you skip the meat, you will have two delicious Kolokas side dish recipes.

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Frequently Asked Questions About Kolokas

Where else is Kolokas eaten?

Besides Cyprus, Kolokas is also used in Middle Eastern, African, and Asian cuisines. However, the Kolokas dish prepared in Cyprus stands out for its unique aroma, especially when combined with lamb.

How to properly clean Kolokas?

It is important to note that Kolokas should never be washed. Instead, peel the skin while holding it over kitchen paper, then wipe it with kitchen paper or a dry towel.

How to cut Kolokas correctly?

Cutting Kolokas like other vegetables or potatoes is incorrect. Instead, use a strong knife to chip off pieces. Start from the top of the root, inserting the knife and twisting it to break it into small chestnut-sized chunks.

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