Kolokassi Yiahni – Taro in Tomato   
  • 2 lb taro (kolokassi)
  • 2-4 sticks of celery, chopped
  • 1 large onion, finely chopped
  • 2 tablespoons tomato puree
  • salt & pepper
  • oil for frying

  1. To prepare the kolokassi, cut the ends and peel the skin. Rinse and towel dry.
  2. With a sharp knife, cut across (1 ˝ cm thick) halfway then break off. Repeat to the end. NB If slices are cut all the way across without breaking off, the vegetable will melt while cooking.
  3. Sauté the onions then add the kolokassi and celery. Fry for 10 -15 minutes or until they start to change colour.
  4. Dissolve the tomato puree in a cup of hot water and pour into the saucepan. Add salt and pepper.
  5. Ensure the food is covered in liquid (if not add some more hot water).
  6. Cover and simmer for 1-1 ˝ hours until the liquid is reduced and the kolokassi is cooked.
  7. Serve hot as a vegetarian meal or cold as a meze.