Kolokasi with tomato sauce

Serves 4


  • 2kg kolokasi
  • 5g sugar
  • 30ml lemon juice
  • 500g chopped onion
  • 100ml olive oil
  • 2 cinnamon sticks
  • 300ml white wine
  • 500ml fresh vegetable broth
  • 30g salt
  • 500g peeled tomatoes
  • 300g celery diced
  • 50g tomato paste
  • White pepper



  1. Heat the olive oil in a saucepan and then sauté the onion and the kolokasi.
  2. Add the tomato paste, cinnamon sticks, white wine, peeled tomatoes, sugar, vegetable broth, celery and cover the saucepan with its lid.
  3. Let it simmer, stirring occasionally but carefully in order not to melt the kolokasi.
  4. Once the kolokasi gets soft, add the lemon juice and, if necessary, adjust the taste.
  5. Serve immediately.


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