Kypriaki papaya kokkinogis - Potatoes grown in reddish soil
Κυπριακή πατάτα κοκκινογής . Πηγή: Άδεια δημοσίευσης από Υπ. Γεωργίας
It can be easily identified due to its reddish colour, which it acquires thanks to the fertile red soil of Kokkinochoria area, where it is mainly cultivated.
Name - Origin
Potatoes grown in reddish soil.
Its name dervices from the reddish colour, which it acquires thanks to the fertile red soil of Kokkinochoria area, where it is mainly cultivated.
Potatoes are grown in two main seasons, Sping and Autumn. They are planted in November/February and picked in April/ June. The potato seed is usually imported and certified. Part of the spring harvest is retained for its seeds that will be used in autumn; planting takes place in August/October with harvesting in November/December. Cultivation in both spring and autumn needs irrigation. After grubbing, the tubers are picked by hand or with special machines and the potatoes are packed while in the field in order to ensure their freshness. The cultivation of potatoes is usually rotated with winter cereals.
Functional and symbolic role
It can be cooked in many ways: baked in the oven, roasted, boiled, fried, stuffed, mashed, etc. It is also one of the main ingredients in various other dishes.
Additional information and bibliography
The Cypriot potato is famous for its delicious taste and firm texture. It is easily distinguished by its reddish colour, which is obtained from the fertile red soil of Kokkinochoria area, where it is mainly cultivated. It is also grown in the area west of Nicosia (Akaki, Peristerona and Astromeritis). The main cultivated varieties are Spunta, Marfona, Cara, Nicola, Sieglinde, Diamant, Timate, Liseta, Charlotte, Ditta, Filea, Superstar and others.
The exact period and conditions under which the potatoes were imported into Cyprus are not documented. Potatoes were an important food on the island before Cyprus became a British colony in 1878. The first reported import of potato seeds is in 1909. Until its independence, in 1960, the island was exporting potatoes mainly to Britain and Western Europe.
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2010).Γαστρονομικός χάρτης της Κύπρου, Nicosia, Press and Information Office 379.
Stalo Lazarou
Traditional Recipes
Apohtin with potatoes
The apohtin (cured goat meat) and potatoes are cooked in tomato sauce with plenty of small onions (konnari). Once cooked, the food is placed in a clay pot (kouza) to retain its softness. The recipe…
Traditional Recipes
Mousakas with potatoes
Cypriot version of moussaka, which was made in the past. It was a simple dish, since it was made only with potatoes and minced meat, without béchamel. It was usually served at weddings. Today, some…
Traditional Recipes
Potato salad with eggs
Boil the potatoes with their skin on. When cool, cut into pieces and mix with the boiled eggs and the rest of the salad ingredients.
Traditional Recipes
Potatoes and sausages cooked with milk skin.
Potatoes and Cyprus sausages cooked with milk skin which gives a very special flavour. “… we used to make this food in the winter when we had sheep's milk skin. From January onwards, for 4 months, we…
Traditional Recipes
Potatoes antinahtes
Baby potatoes fried whole with wine and dry coriander. They are mostly served as a side dish for meat, particularly to accompany aphelia (wine-cooked pieces of pork with coriander).
Traditional Recipes
Potatoes antinahtes with loukanika (sausages)
Baby potatoes fried whole with Cyprus sausage and herbs. This recipe comes from Chandria village in Pitsilia district where the particular dish was prepared on Sunday after church, and served as the…
Traditional Recipes
Potatoes antinahtes with lountza
Baby potatoes and lountza style pork meat fried and cooked in wine and dry coriander.
Traditional Recipes
Potatoes in oil and water
After frying the potatoes with the skin on, they are cooked in water. The recipe comes from Kato Mylos in the Pitsilia district.
Traditional Recipes
Potatoes on the charcoal
Simple method of preparing potatoes: wrapped in aluminium foil and cooked on the charcoal until soft.
Traditional Recipes
Potatoes with artichokes
Potatoes and artichokes are baked together with onions in the oven with olive oil and lemon.
Traditional Recipes
Potatoes with homemade vermicelli
Potatoes cut into cubes and boiled in chicken stock, along with homemade vermicelli and fried onion. The recipe comes from Liopetri village in Famagusta district which has a large production of…
Traditional Recipes
Potatoes yahni with fennel
Recipe from Marathasa. Fennel, which grows in abundance in the region and gives Marathasa its name, flavours many yahni (in tomato sauce) dishes such as potatoes, beans, broad beans and others.
Traditional Recipes
Potatoes yahni with karotzefala
"... add the potatoes, water and tomato paste. Add pieces of karotzefala and let them boil until the potatoes are cooked." (Maroulla Economidou, Pedoulas)
Traditional Recipes
Potatoes yahni with zucchini and fennel
Sauté the onion, celery and fennel lightly. Dissolve the tomato paste in a glass of water and pour it over the potatoes and zucchini. (Kyperounda)
Foods
Yer elmasi - Jerusalem artichoke
A type of sweet potato. Yer elmasi was eaten either fresh or fried with wine.