Kolokasia plant, commonly known as Kolokasi (Colocasia Esculentum), is an edible plant (vegetable) belonging to the Araceae family. It is cultivated for its edible starchy roots.
History: The oldest reference regarding Cyprus Kolokasi is accredited to the 12th of May 1191 where Kolokasi was served during dinner at the wedding celebration of Richard Lionheart with Verengaria, at Limassol castle (Jeffery, 1926). According to Sakellarios (1890), the best Kolokasi in Cyprus was produced in Lapithos and Paphos. Prior to the Turkish invasion of 1974, significant cultivation was carried out in Ayios Andronikos of Karpasia, in Syrianochori and to a lesser extent in the Paphos district. Today, Kolokasi is mainly cultivated in the Ammochostos district, especially the village of Sotira, with smaller amounts in Frenaros and Liopetri.
Production method: Kolokasi planting starts at the end of February and continues until May. It is planted in the red soil fields of the Kokkinohoria following the cultivation of a generously fertilized crop. Kolokasi has a large central rooting system along with many side-roots and non-edible leaves. Its production is mainly consumed locally, while some is exported to the UK.
Gastronomy: Kolokasi is cooked in various ways, e.g. with tomatoes with or without meat, or as kapamas with wine (very well known in the Ammochostos district).
Source: Ministry of Agriculture, Natural Resources and Environment