Pride of national Сypriot cuisine

Colocasia is a genus of flowering plants in the family Araceae, native to southeastern Asia and the Indian subcontinent.  Common names include tarul,, elephant-eartaro.

In Cyprus, Colocasia has been in use since the time of the Roman Empire.  It is usually cooked with celery and pork or chicken, in a tomato sauce in casserole. “Baby” kolokasi is called “poulles”: after being fried dry, red wine and coriander seed are added, and then it is served with freshly squeezed lemon. Lately some restaurants have begun serving thin slices of kolokasi deep fried, calling them “kolokasi chips”.

This is the most Cypriot vegetable – Egyptian potato, as it is also called, it resembles sweet potatoes to taste. Kolokasi is a conical tropical plant with edible underground tubers, introduced and made open. Cypriot household dishes, cooked from sausage in the oven with vegetables or meat, adding wine. It is possible that steamed or in the microwave directly in the peel. Harvest time is from September to March. Raw root vegetables are not recommended.

At present, Cyprus is seeking from the EU recognition of the modest kolokasi as a root crop unique to the island. This vegetable has not yet been listed in the EU agricultural product lists, as today it is not cultivated in any of the EU countries. Kolokasi fell into the category of “other products”, but the Cyprus Department of Agriculture wants the Kolokasi to be registered under its own name as a specific crop of Cyprus. Kyriakos Patsalos, the official representative of the Cyprus Department of Agriculture, stresses that “few European countries know about this vegetable, which is why it is not yet on the EU list. We have been growing it for a long time, so we want to see it on the list as our own vegetable, even if it is by origin and not a crypot. ”