Κολοκάσι γιαχνί με χοιρινό (Μαγειρεύω Κυπριακά 2015). © Μουσείο Κυπριακών Τροφίμων και Διατροφής.
"Put the taro in a bowl and squeeze half of the lemon on top. Cut the meat into small pieces, [...] and sauté until golden brown. Then add the onion, celery and tomato and simmer until cooked' ('Andri Demetriou, Kyperounda’).
Name - Recipe
Κολοκάσι γιαχνί (μαγειρεμένο σε σάλτσα ντομάτας), με χοιρινό κρέας.
Version A'
1 kg of kolokasi
1 kg of pork
1 onion, finely chopped
2-3 stalks of celery
1 tomato juice
A little oil
Salt
Lemon
Pepper
Version B
1 kg of taro
2 stalks of celery
Onion
4 grated tomatoes
1 kg of pork
A little lemon
3 glasses of water
Chicken broth
A little oil
Salt
Version C
1 kg of pork (cut into pieces)
3/4 cup of oil
2 large taro bulbs
2 onions, finely chopped
1 cup of tomato juice from ripe tomatoes
2 tablespoons of tomato paste
1 cup of celery, coarsely chopped
1-2 lemons
Salt, pepper
Version A'
Peel the taro, wipe it with absorbent paper and cut it into slices. Put the taro in a bowl and squeeze half of the lemon on top. Cut the meat into small pieces, season with a little salt and pepper and add to a pot. Sauté until golden brown. Add the onion, celery and tomato and leave it until cooked through. (Andri Demetriou, Kyperounda)
Version B
Take the taro, peel it, wipe it with absorbent paper, cut it into small pieces and put it in a bowl. Add lemon juice and mix it. In a pressure cooker, add oil, cut the meat into small pieces and sauté until golden brown. Cut the onion into small pieces and add it. Add the celery cut in small pieces, the tomato juice and paste, the chicken broth and the taro and stir. Add water and cook for about 8 minutes. ( Melanthia Haritou, 68 years old, Kyperounda)
Version C
Sauté the meat lightly and remove it from the oil. Peel the taro, wipe it with a towel and cut it into small pieces with the tip of a knife. Add it to the hot oil, brown it lightly and remove it from the oil. Remove the oil from the pan and leave only 2-3 tablespoons. Add the onion to sauté and then add the meat, taro and the rest of the ingredients, tomato juice, tomato paste and celery. If necessary, add hot water to cover them. Simmer until a thin sauce remains. Towards the end, add lemon juice, salt and pepper and bring to a boil for 1-2 more minutes. (MANRE 2006, 38)
Sautéing.
Simmering in a pot.
Cooking in a pot.
Additional information and bibliography
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2006). Cypriot traditional preparations, Press and Information Office, Nicosia.
Oral testimonies: Andri Demetriou, Kyperounda (see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).
Melanthia Haritou, 68 years old, Kyperounda (see Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of the village of Kyperounda, unpublished data).
Stalo Lazarou, Varvara Yangou
Κολοκάσι γιαχνί. Πέρα Ορεινής, 22/3/14. Πηγή: Κατερίνα Λαζάρου.
Κολοκάσι γιαχνί με χοιρινό. Ψήσιμο στην κατσαρόλα (Μαγειρεύω Κυπριακά 2015). Πηγή: Στάλω Λαζάρου.
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