Potatoes and Poules (Baby colocassi)

by Sonia

Afelia - perfect with colocassi

Afelia - perfect with colocassi

Cypriots love their vegetables particularly colocassi, a root vegetable a little like a yam unique to Cyprus. This is a very simple recipe and great as a side dish to Afelia.

Peel the poules (baby colocassi) and some new potatoes in equal quantities. Slice the potatoes partially to enable them to cook all the way through. The colocassi can be sliced if a little large but the potatoes remain whole.

Heat some light oil, like sunflower oil, in a deep sided pan or casserole and fry the potatoes. There should be enough room for them to be separate. When the potatoes are golden, add the poules. When they are both cooked, drain the oil from the pan, add a little salt and some crushed coriander seeds with a little red wine. Cover the pan and shake, then remove the lid and leave for a few minutes to cook further. Serve immediately.


Either use cubed pork or pork chops, make sure it has some fat on it as it's this is what gives the final dish a full flavour.

Serves 2
2 large pork chops
1 teaspoon coriander seeds
1 teaspoon cumin seeds
300ml red wine
2 tablespoon olive oil
1 dessertspoon tomato puree

Cover the meat in red wine, and add the crushed coriander and cumin seeds and leave to marinate in the fridge for a couple of hours or if you like a couple of days to absorb all those lovely flavours; the longer you leave it the richer the flavour.

To cook the dish, heat some olive oil in a frying pan and sauté the meat until it is browned and cooked through. Add the marinade juices to the pan and cook until it starts to bubble then turn the heat down, cover and leave to cook until the juices have reduced to a thick sauce, about 40 minutes as a guide. To finish add a little tomato puree.

This can be eaten with pilafi and a fresh green salad. Lovely.

Sonia - Androula's Kitchen

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