We Already Have 1066 Recipes.

Kolokassi (taro) and Pork in Avgolemono Sauce

I hope you all had a wonderful Easter.   This year we did not go to Sparta as my daughter wanted to stay and study.  She is graduating high school and as the system in Greece sucks if you want to be admitted to University you must study day and night.

Like all Greek families we ate the usual Greek food, lamb, kokoretsi, magiritsa, tzatziki, mezedes, tsoureki, flaounes etc, so I am not going to repeat the same thing every year by adding new photos.

Today I am posting a recipe you have never saw on the internet and I am sure you all want to see something new for a change, as it is one of my original concoctions.   Last week when I went to one of the big chain supermarkets I was so excited when I saw they were selling taro which was labelled “Taro from Cyprus” that I wanted to shout from happiness.  After being thirty years in Greece, it is the first time I’ve seen taro being sold and up to now I would bring some along from Cyprus whenever I visited the island.  I was so excited that I bought four roots and when we returned back,  I immediately cooked two of them, as a side dish, “nistisimo”, which means without any meat, as it was the period of fasting.  I just followed the traditional way of cooking taro in Cyprus without adding any meat and made a stew with celery.

When the roots are very small they are called “poulles”.  They are peeled and fried in olive oil, seasoned with salt and pepper, crashed coriander is added and lemon juice and served as a side dish.


I still had the two other roots and since last week I made the stew, this time I wanted to create something new and unique.  After sauteing taro, the meat and the onions I added lots of celery stalk, dill and parsley and seasoned it with salt and pepper.  The water added was just enough to cook the dish and when it was cooked, I prepared an avgolemono sauce, which I poured in the saucepan.  This egg and lemon sauce, mixed with the other ingredients, made a creamy subtle lemony sauce which paired perfectly with the other ingredients.

Note:  If you are using other taro other than colocasia esculenta, please follow the cooking procedure for that specific root.

The recipe of Kolokassi, is included in my cookbook Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!

Kopiaste and Kali Orexi,

No ratings yet.

Please rate this

24 Responses

  1. We use taro in stews (giving stews a thick gravy). Taro can be cut into bigger chunks and braised or cut into smaller cubes and used in fried rice with ground meat. Of course, taro in sweet desserts too 😀
    They are so versatile!

  2. Haven't had any taro dish for such a long while.
    This one is so different from those I had before. The taro absorbs all the gravy and juice from the pork….mmm…yummy!

  3. Christos Anesti Ivy! Great idea to combine taro with pork and give it Greek flavours with the avgolemono sauce.

    • Alithos Anesti kai Chronia Polla.

  4. I've never heard of Taro! What is it like?

    And my friend just moved to Greece last year to teach in Athens. She says the schoool system is horrible there! But I think it's just b/c she is used to American school systems and it's probably different, as is everything else.

    • Niki, I would say that it resembles like sweet potato but it is a little bit coarser than potato but you should try it, it is delicious.

  5. That is an original dish! I have never eaten taro roots… Interesting and surely delicious!



  6. This pork sounds wonderful with taro root and the lemony sauce!

  7. Ivy, come with great pleasure I offer you two superb virtual prizes as a token of appreciation and friendship.

  8. Ivy

    Thank you so much guys!!

  9. Ivy, what a great dish…I may be bias since I love taro…so for sure I'd go for it 🙂

  10. Sounds like an excellent combination Ivy. We must have different varieties of taro here in Hawaii (and we have literally hundreds, both wetland and dry). It needs to be cut up, then boiled and the water changed once to three times or so, depending on the variety, to get rid of an irritant, oxalic acid. I'd like to get hold of the type grown in Cyprus and start some in my garden.

    • Claudia, as I said to Cath it is called colocasia esculenta and maybe you can find the seeds on the internet. It is a very beautiful ornamental plant to have in your garden.

  11. Cath

    Yum! My husband is Tongan, and loves it just plain boiled or with coconut milk, so it’s great to find a couple of other recipes for taro. The best taro I’ve had has had an almost chestnut flavour and very very creamy. I’ve often thought it would make a fantastic gnocci too, but lacking good pasta making skills I’ve never given it a go. Maybe this year I’ll bite the bullet and try it out.

  12. Cath

    PS…we keep our taro for months (or as long as it lasts with my hub around) in the shed, or garage where it can get a bit of air and not much sun. In Tonga outside of everyone's house you would find piles of taro and yam stacked ready for the coming months!

    • Cath, scientific name of the variety used in Cyprus is called colocasia esculenta, if that helps (

  13. I cooked a taro dish recently; I love your meaty version with the celery and sauce, very Greek.

  14. great and unique combination!you are only inspiration,ivy!

  15. Ivy , I love soo much the idea of this recipe, but I've never seen taro around !! May in an ethnic stand at the market !! I love avgelomono !! A big hug to all of you !

    • I am surprised because colocasia was known to the Romans.

  16. Ivy, thank you. I learned something new today in reading about the taro root vegetable. I seriously doubt that I can find here but I can imagine the fabulous flavor that developed after you cooked this delicious recipe.

  17. Je ne pense pas avoir déjà mangé du tarot. je pense que ça me plaira.
    See soon.

  18. I have always loved this Avegolemono … I have eaten it with chicken! i am going to try your recipe!

  19. This looks scrumptious Ivy! I am a fan of taro.