This is a Cypriot dish that we had often during my childhood. It is the taro that gives kolokassi its special flavour, although you could probably make it with another root vegetable like celeriac or even sweet potatoes. This is often made with chunks of pork instead of the chicken — you could use either.
Peel the taro. Don’t rinse it, but rub it clean with a damp cloth or kitchen paper. Cut the taro into chunks by just chipping into it with a sharp knife and then breaking off pieces of about 3cm (an inch). Leave the taro pieces in a bowl wi