Cyprus-Forum.com

[denizaksulu]

I wrote an article on Molohiya for a local tourism magazine, how to grow and cook it and the history etc, yes you are right, it was popular amongst ancient Egyptians and was grown along the fertile banks of the Nile. The history of Kolokas is also fascinating, it is not just one of the oldest cultivated foods known to man, but almost "complete" in its nutriant content...............As you can gather I am a real horticultural "geek" !!!!!
Tess

That is 'geek' and not Greek'. No I'm only joking.

Colocasia is another interesting plant. You find its cousins all over the carribean. Then you have it in Cyprus. Until very recently it was unknown in Turkey. I am not sure about Greece. Known in Egypt. But I am sure it must have gone to the Carribean from the old world, but not very widespraed there. Any opinions on the origins of colocasia? Thanks Tessintrnc

Try this link Deniz. The english name for Kolokasi is Taro.

http://commons.wikimedia.org/wiki/Colocasia_esculenta

Good morning Kafenes. As GetReal says, where there is food mentioned I am there. He forgot about you.

Taro is a close relative. It is of the same species but not the same. I think the taste is very similar though. I have often compared them side by side.

I wonder if the red soil we grow them in makes a difference to the appearance. Checked the link you posted. One of the pics shows the type we grow in Cyprus. They are very closely related. I have seen Taro sold as Taro side by side with Cypriot Colocassi.

[Kikapu]

I wrote this recipe to a forum member last year on how to cook Molohiya / Moloha.

I took Denizaksulu's advice and added garlic when I made it last week, but did not notice the garlic flavour once cooked.

I guess I need to use more garlic next time.!!!

Ingredients:

1 Molohiya / Moloha ( 200g ....dried)
2. Lamb, Beef or Chicken (1 kg)
3. Bouillon (Beef or Chicken stock cubes)
4. Chopped Onions (2 large)
5. Can of diced Tomatoes (280g)
6. Olive oil (Extra Virgin or Regular)
7. Lemon Juice
8. Boiling Water.

How to cook:

If using Lamb or Beef, take off all excess fat, cut to small chunks and boil in water, for about 10 minutes. You will see some unpleasant "stuff" come to the surface of the boiling water. Remove the "stuff" with a spoon. When no further "stuff" appears, drain the water from the meat.


1. Get a large pot and add lots of Olive oil and get it hot.
2. Add chopped onions & meat, then brown them for few minutes. Then add the Tomatoes and keep browning, until tomatoes are well "broken down".
3. Add 2-3 Bouillon cubes.
4. Add boiling water to 3/4 full to the pot.
5. Taste for flavour and salt, add as needed.
6. Add lemon Juice ( add to taste, but you must add it before Molohiya, otherwise, Molohiya will become "slimy")
7. Add Molohiya until it is quite full and once it starts to absorb the water, it becomes heavy and hard to stir.
8. Add more hot water, until it becomes easier to stir.

Now, let it boil for few minutes, then turn down the heat to low and simmer for the next 4-5 hours. Keep checking for the water content. Add a little more if the Molohiya is "too thick". Just to give you an idea, when you stir the food, it should feel like as if you're trying to walk in the water waist deep. It has a resistance on your legs. Similar resistance is needed on the stirring spoon, to give you an idea. You don't want it too soft, like a soup. Now add some more olive oil, until you can see some of it floating on top. Stir on occasions. You can keep the lid on, or just a crack, when on low simmer.

After 4-5 hours on low simmer, Molohiya and the olive oil have "darkened" a little. If you think there's too much oil, you can now scoop the oil off with a ladle. Once cooked, let it cool off (rest) for a while, before serving. To me, it tastes even better, the next day, since it had a chance to really marinate itself.

Enjoy it,

Kikapu.

[kafenes]

I wrote an article on Molohiya for a local tourism magazine, how to grow and cook it and the history etc, yes you are right, it was popular amongst ancient Egyptians and was grown along the fertile banks of the Nile. The history of Kolokas is also fascinating, it is not just one of the oldest cultivated foods known to man, but almost "complete" in its nutriant content...............As you can gather I am a real horticultural "geek" !!!!!
Tess

That is 'geek' and not Greek'. No I'm only joking.

Colocasia is another interesting plant. You find its cousins all over the carribean. Then you have it in Cyprus. Until very recently it was unknown in Turkey. I am not sure about Greece. Known in Egypt. But I am sure it must have gone to the Carribean from the old world, but not very widespraed there. Any opinions on the origins of colocasia? Thanks Tessintrnc

Try this link Deniz. The english name for Kolokasi is Taro.

http://commons.wikimedia.org/wiki/Colocasia_esculenta

Good morning Kafenes. As GetReal says, where there is food mentioned I am there. He forgot about you.

Taro is a close relative. It is of the same species but not the same. I think the taste is very similar though. I have often compared them side by side.

I'll take your word for it Deniz as I don't know much about Kolokasi even though I do like it. My favourite is Boulles (baby kolokasi).

[Kikapu]

I'll take your word for it Deniz as I don't know much about Kolokasi even though I do like it. My favourite is Boulles (baby kolokasi).

Kafenes, thanks for the name "Boulles". I have been trying my best to remember this name. Now, this is a small version of a Kolokas, almost shaped like a very large pear, and after peeling it, it is "deep fried" very gently. Same also for potatoes cooked this way.

Is this correct by any chance.??

[denizaksulu]

It is believed that Kolokas (colocasia esculenta) originated in South - East Asia and then spread to japan and the pacific Islands, then the Meditteranean and Africa. ıt is 98.8% digestable and taro (hawaiin) flour is used in baby foods and is very useful for those with lactos intolarance. If eaten raw you would find your mouth and throat swelling, it must be cooked thoroughly to be edible. If you do not want to eat it - plant the tuber as it does make a terrific house plant - called Elephants ears ( due to the big leaves) in the Uk. I have two in pots in the garden grown from Tubers bought from the supermarket!! I would put them in the garden - but they do spread a lot and guzzle water and we all know that certain areas of Cyprus are a bit short - including mine!
Tess

I had a few tubers ( bullez ) growing in my office. You should have seen the colleaugues admiring the giant leaves. did not do it again. They were gigantic, had to let go.

[denizaksulu]

I'll take your word for it Deniz as I don't know much about Kolokasi even though I do like it. My favourite is Boulles (baby kolokasi).

Kafenes, thanks for the name "Boulles". I have been trying my best to remember this name. Now, this is a small version of a Kolokas, almost shaped like a very large pear, and after peeling it, it is "deep fried" very gently. Same also for potatoes cooked this way.

Is this correct by any chance.??

Bullez/boules= they are the side shoots off the main tuber of colocassi.

Havent had them for years. For dietary reasons dont use much fried delicacies as bullez. Isn't it lunch time yet. For some reason I am feeling peckish.

[Kikapu]

Deniz,

It's almost lunch time here in Zurich. I have made Rice/Lentil pilav with lots of chopped fried onions mixed in, so I will enjoy that...

I still have a hard time writing it's Turkish name.

I think you made an attempt before.

[denizaksulu]

Deniz,

It's almost lunch time here in Zurich. I have made Rice/Lentil pilav with lots of chopped fried onions mixed in, so I will enjoy that...

I still have a hard time writing it's Turkish name.

I think you made an attempt before.

Its all MUJENDRA to me.
Afiyet olsun

[Kikapu]

Deniz,

It's almost lunch time here in Zurich. I have made Rice/Lentil pilav with lots of chopped fried onions mixed in, so I will enjoy that...

I still have a hard time writing it's Turkish name.

I think you made an attempt before.

Its all MUJENDRA to me.
Afiyet olsun

Close enough Deniz and thanks for the "Bon appetit".!!

[tessintrnc]

Perhaps there should be gardening and cookery section??
Tess