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Kolokasi / Taro With Jack Fruit
10 May 2020

Here is a version of a Traditional Cypriot dish where Taro is casseroled in a thick tomato sauce with pieces of pork meat. Instead we have treated jack fruit exactly how we would do with the meat.




Amazonia Tender Jack

500 gr Kolokasi/Taro, cleaned and cut in pieces

1 large onion roughly chopped

2 carrots, chopped 1 inch thick

2 celery sticks, chopped 1 inch thick

70 gr tomato paste

1.5 lt of vegetable stock

2-3 Bay leaves

2-3 Cinnamon sticks

1/2 lemon juice


Frying oil

Olive oil (optional)





(Peel the kolokasi/taro carefully and do not wash it, just wipe it with some kitchen paper. Hold it with a paper or kitchen serviette not to slide off your hands and just slide the knife in the vegetable and lift so that you crack out a piece. It is like you get uneven pieces from it.)


In a casserole, heat the oil and fry the pieces of Jack fruit till soft and brown and drain aside. Then fry the Kolokasi/Taro pieces till soft and brown and set aside.


At this point I like to clean the casserole and add oil again preferably a little olive oil. When hot add the bay leaves and cinnamon and toss in the onion until soften and just begin to brown, add the kolokasi/Taro, the celery and carrot toss around for a couple of minutes add the tomato paste and vegetable stock. Add salt and pepper to taste.



Simmer for 30 minutes and then add the jack fruit to simmer for another 30 minutes at least and until the sauce thickens. When the kolokasi is soft and cooked then add the lemon juice and turn off but keep covered for all the ingredients to ‘bond’ in harmony.


Sometimes, as you know, heat, pots, ingredients behave different from home to home. Just make sure you end up having enough sauce to dip in lots of bread when served!



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