KOLOKASI KAPAMAS (TARO STEW)

Name: Kolokasi Kapamas (Taro Stew)
Prep time: 30 min
Cuisine: Greek
Ingredients: 1 kilo of lamb (neck and shoulder), cut into small portions; 2 medium 'mappes' (roots) of Kolokasi (Taro), about 1 kilo; 2 ½ cups (625ml) dry red wine; ½ cup (115ml) olive oil; ⅓ cup (85ml) citron juice; ¼ cup (60ml) lemon juice; 1 ½ cups (375ml) water; 1 ½ teaspoons (12g) salt; ½ teaspoon (1g) freshly ground black pepper

February 10, 2020, RIK Studio. My dear Giorgos Vasileiou is with me on the show. He is a talented young man involved in Cypriot gastronomy. He is making Kolokasi Kapamas following the Varosian recipe of Mrs. Anna Michailoudi, a recipe she learned from her mother-in-law about fifty years ago. This special recipe has a distinct aroma and deliciousness and transports you, even just in your mind, to Famagusta of bygone eras. Cauliflower is optional in Kapamas, Giorgos tells me, although it was quite common in Varosi. However, citron juice is essential as it lends a flavorful charm to the dish.

KOLOKASI KAPAMAS (TARO STEW)

INGREDIENTS

METHOD

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