Greek Recipes

Greek and Cypriot recipes

Kolokassi me Chirino (Taro Roots with Pork)


  • 2 kilos of pork meat
  • 2 kilos of Kolokassi (Taro Roots)
  • 1/2 a cup of olive oil
  • 2 onions finely chopped
  • 1 bunch of celery leaves chopped
  • 4 ripped grated tomatoes
  • 1 tbsp of tomato paste
  • 2 lemons
  • Salt and pepper to taste
Taro Roots

Taro Roots

In Cyprus, Taro has been in use since the time of the Roman Empire.
Today it is known as kolokassi which is similar to the name the Romans used: Colocasia.
It is usually stewed with celery (and sometimes meat) in a tomato sauce.

The ingredients in this recipe are for 6-7 servings.
Adjust ingredients accordingly.


  • The best part of the animal for this recipe that is tender and tasty is the part from the neck or shoulder if you prefer it without bones.
  • Have your meat cut in approximately 2 inches thick cubes.
  • Wash the meat and let it dry.
  • Peel the skin of the kolokassi leaving the stem on (you will need it to hold the kolokassi while cutting it).
  • Once you peel the kolokassi, do not wash it.
  • Clean the kolokassi with a clean kitchen towel.
  • Holding the kolokassi by the stem and starting from the other end and with a sharp pointy knife, break the kolokassi in bite pieces.
  • The kolokassi is hard and you can not cut it like you would cut a potato.
  • Pour the olive oil in a casserole; heat it up and sauté the meat from all sides until brown without burning it.
  • Add the chopped onions to be sautéed as well.
  • Add the grated tomatoes and the tomato paste diluted in 1/2 a cup of water.
  • Add the chopped celery leaves, salt and pepper to taste and stir to mix all ingredients.
  • Add the kolokassi pieces, stir to mix kolokassi, meat, celery leaves and the rest of ingredients in the casserole.
  • Add enough water to cover all ingredients in the pot.
  • If you are using a pressure cooker, lower the heat and let it cook for about 20 minutes from the time the pot starts to whistle.
  • If you are using a regular pot, place the cover on, lower the heat after it starts boiling and cook for about an hour or until the kolokassi is cooked.
  • after it starts boiling do not stir the pot, because the kolokassi can be turned into mash.
  • It is always better to shake the pot or grab it by the handles and turn it.
  • You can test that by piercing it with a fork.
  • If you can pierce it with the fork and it falls off that means is cooked.
  • Let it simmer for a few minutes for the sauce to thicken and take the pot of the fire.
  • Let it cool down for a little bit and serve.

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