There’s a new book out titled, “How to be a Better Foodie: A Bulging Little Book for the Truly Epicurious ”by Sudi Pigott.  I don’t know about you but it seems it’s become a full-time occupation striving to be a food expert with a taste for the very best!  This is a clever little book on edibles you never thought existed.  If you pride yourself on your taste for the finest, whether you’re a Gordon Ramsay in the kitchen or a Michael Winner who dines out at the crème de la crème of all eateries, then this book’s for you.  However, if you’re a hamburger and chips kind of person then it might be best to avoid.  It seems dripping is back in fashion but not the kind your dear old Grannie used to spread over your toast.  This is a top quality dripping originating from the Tuscan hills of Italy and apparently divine served on freshly baked and toasted crusty white bread, organic of course, darling.  There’s even some advice on Farmers Market etiquette, so next time you’re at your monthly gathering, make sure you’ve got your copy, you wouldn’t want to upset the local farmers would you? 

And so to this week’s recipe, minus any dripping!  Kolokaz, that great staple of any Cypriot kitchen, is made using African yams that have a wonderful meaty texture.  These yams are long in shape with a brown outer skin but can come in various different shapes and colours depending on where they have been cultivated.  They should never be eaten raw as they contain natural toxins, so should always be peeled, rinsed in water and then dried well with a clean kitchen towel prior to cooking.   The wonderful thing about yams is that they have a very long shelf life in the kitchen.  Afiyet olsun.

You will need:

800g Lamb, chops or cubed

2kg Kolokaz (about 2 yams)

1 large onion, chopped

4 tomatoes, chopped

2 tbsp tomato paste

Juice of 1 lemon

1 tsp salt

Pinch black pepper

Pinch cinnamon

A little sunflower oil

1 and a half litres of boiled water (or fresh stock)

2 vegetable stock cubes (unless using fresh stock as above)

Put the meat in a deep pot and begin cooking on a medium heat, allowing the meat to release its juices.  Add a little sunflower oil, about 1 to 2 tbsp.  Cook the meat until it is lightly browned and some of the juices have evaporated.  Add your chopped onions and stir in.  Allow the onions to soften, not brown.  Turn the heat down to low if necessary. 

Meanwhile, peel and chop your yams.  You will need quite a sharp knife and may find it a little difficult to chop up the yam.  The best way I find is to hold the peeled and dried yam in one hand and cut into it with your knife then pull a piece away from the whole yam.  The pieces do not have to be in a perfect shape or in cubes, etc. just cut away pieces of the yam a bit at a time.  The stalk of the yam should also be peeled or you can cut it off completely. 

Back to your lamb and onions, now the onions have softened, add 2 tbsp of tomato paste and the salt.  Stir in then add a pinch of pepper and cinnamon.  Gently stir again. Now add 1 and a half litres of boiling water, making sure the water completely covers the meat.  Bring to the boil and add 2 vegetable stock cubes.  Alternatively, if you are using fresh stock then instead of the water add 1 and a half litres of stock and there is no need to add the vegetable cubes. 

When the meat sauce is boiling add your yams and stir in gently.  Allow to boil for 5 minutes then add the juice of 1 lemon.  Continue to boil for 5 minutes more then turn down the heat and simmer with the lid on for approximately 1 hour or more.  The aim is to cook the kolokaz until it is tender but keeping it whole.  Check it every so often and stir gently, once the kolokaz is tender when eaten it is ready. 

Kolokaz can be eaten on its own or with rice or salad.