Colocasia Root Stew with Pork

2018, September, Pallouriotissa. My phone rings, an unknown number. I answer and hear the sweetest voice of a woman telling me: “My dear, I am Tasoula Dimitriou from Dali, I live in Pallouriotissa, and I want you to come so I can give you recipes for your show.” I immediately remember that months before, around May, this same lady had called me again with the same request. Back then, I had promised her I would come, but the months passed without me fulfilling my promise. However, the second time, we immediately set an appointment, and a few days later, I find myself in her small kitchen. Laid out on the table are all the delicacies she prepared to welcome me: Colocasia root with pork, topped with baked koupepia (stuffed vine leaves), a salad with purslane, olives, and village bread she baked herself that morning. I was moved; it reminded me of my grandmother with Cypriot hospitality and warmth in all their glory. With us is also her husband, Mr. Dinos, who watches us with eyes full of generosity. Since that day, Mrs. Tasoula and I talk almost every day. And every now and then, I put a few koupepia on top of the half-cooked colocasia because, as she taught me, that’s how it becomes melt-in-your-mouth delicious…