Κολοκάσι καππαμάς. © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
In this dish, kolokasi is combined with lamb. Both are marinated in wine and fried. The recipe comes from Milia in Mesaoria.
Name - Recipe
Κολοκάσι καπαμάς από το χωριό Μηλιά Μεσαορίας. Taro root and lamb marinated in wine and fried.
1 kg lamb cut into medium sized pieces
1 cup of red dry wine
1 kg of kolokasi (taro root), sliced lengthwise
Juice of 1-2 lemons
Salt
Oil for frying
Dip the meat in the wine and fry it well in a bit of oil. Remove the meat from the pan. Dip the kolokasi in the wine and then fry it in medium heat. Add the meat to the pot, add a little water and deglaze with the leftover wine. Add the lemon juice, salt and simmer until it is cooked. If necessary, add more water during cooking. (MANRE 2006, 38-39; MANRE 2011)
Marinating.
Frying.
Simmering in a pot.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cyprus Traditional Preparations, Press and Information Office, Nicosia.
Ministry of Agriculture, Natural Resources and Environment (2011). Farmer, 67(450).
Varvara Yangou
Το κρέας και το κολοκάσι μαρινάρονται σε κρασί (Αρχείο Α. Ματάλα)
Τηγάνισμα καπαμά, Αρχείο Α. Ματάλα
Καπαμάς στη κατσαρόλα, Αρχείο Α. Ματάλα
Κολοκάσι καπαμάς Πηγή: Περιοδικό Αγρότης (ΥΓΦΠΠ)
Το κολοκάσι μαρινάρεται στο κρασί (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Ακολουθεί το τηγάνισμα του κολοκασιού. (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Κολοκάσι και κρέας σβήνονται με κρασί και ψήνονται μαζί (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
Κολοκάσι καππαμάς (Μαγειρεύω Κυπριακά 2013). Πηγή: Στάλω Λαζάρου.
Κολοκάσι καππαμάς με αρνί. Από τη συμμετοχή του Φραγκίσκου Χαριλάου στο διαγωνισμό Μαγειρεύω Κυπριακά 2013. Πηγή: Στάλω Λαζάρου.
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