Kolokasi Kapamas
February 10, 2020, RIK studio. Joining me on the show is my dear Giorgos Vasileiou, a talented young man dedicated to Cypriot gastronomy. He's preparing Kolokasi Kapamas, following the Varosi recipe of Mrs. Anna Michaeloudi, a recipe she learned from her mother-in-law about fifty years ago. This unique recipe has a special aroma and deliciousness that transports you, even if only in your mind, to Famagusta of bygone eras. Cauliflower is optional in Kapamas, Giorgos tells me, although it was very common in Varosi. However, bitter orange juice is essential as it lends a delightful charm to the dish.
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INGREDIENTS
- 1 kg lamb (neck and shoulder), cut into small portions
- 2 medium kolokasi (taro) roots, about 1 kg
- 2 ½ cups (625ml) dry red wine
- ½ cup (115ml) olive oil
- ⅓ cup (85ml) bitter orange juice
- ¼ cup (60ml) lemon juice
- 1 ½ cups (375ml) water
- 1 ½ teaspoons (12g) salt
- ½ teaspoon (1g) freshly ground black pepper
METHOD
- In a bowl, place the meat and pour in the wine. Cover with plastic wrap, refrigerate, and let the meat marinate for 3-4 hours, or preferably overnight. Peel the kolokasi (taro) as described in the previous recipe 'Kolokasi with Pork Yahni'. Cut it into round slices, about 1 cm thick.
- In a pan, add the olive oil and brown the meat, adding it in batches. Place the kolokasi (taro) in the wine to marinate for about 20 minutes. Remove the meat with a slotted spoon and transfer it to a large pot. Add 1 cup water, half of the wine, and simmer for 40 minutes. Place the kolokasi (taro) in the pan and sauté it for about 2-3 minutes on each side.
- Once the water from the meat has evaporated, add the kolokasi (taro) on top, then pour in the remaining wine, the bitter orange and lemon juices, salt, and pepper. Add the remaining water and simmer for 1 hour until the sauce thickens. If needed, add a little more water.
