Kolokasi Kapamas (Taro Stew)
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.
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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
METHOD
- In a bowl, place the meat and pour in the wine. Cover with plastic wrap, place it in the refrigerator, and let the meat marinate for 3 - 4 hours, or preferably overnight. Peel the Kolokasi just like in the previous recipe, 'Kolokasi with Pork Stew'. Cut it into round slices, about 1 centimeter thick.
- In a frying pan, pour the olive oil and brown the meat, adding small amounts at a time. Place the Kolokasi in the wine to marinate for about 20 minutes. Remove the meat with a slotted spoon and place it in a large pot.
- Pour in 1 cup of water, half the amount of the wine, and boil for 40 minutes. Place the Kolokasi in the pan and sauté it for about 2 - 3 minutes on each side.
- Once the water from the meat has evaporated, place the Kolokasi on top and pour in the remaining wine, the citron juice and the lemon juice, the salt, and the pepper.
- Pour in the remaining water and boil for 1 hour until the stew thickens. Add a little more water if necessary.
