44 Gastronomy in Cyprus Akanthou cheese (Akanthiotiko tyri) Akanthou cheese was produced in the village of Akanthou fromthe rawmilk of goats that grazed a variety of aromatic plants in open expanses. History: Archbishop Kyprianos (1788) writes of the“Excellent cheese of Akanthou”; in 1890 Sakellarios reports that “the cheeses of Akanthouwere the best of the island”. Also, archaeologists visiting the area during the 19th c. refer to Akathiotiko tyri as the most renowned on the island. Censola (1877), after visitLemesos castle (Jeffery, 1926). Producers aptly call kolokasi a “piggy bank” (“koukoumas”) because it can be preserved in the ground for a long period of time and harvested only when required. According to Sakellarios (1890), the best kolokasi in Cyprus was produced in Lapithos and Pafos. Prior to the Turkish invasion of 1974, significant cultivation was carried out in Agios Andronikos of Karpasia, in Syrianochori and to a lesser extent in the Pafos district. Today, kolokasi is mainly cultivated in the Ammochostos district, more particularly in the Municipality of Sotira, but also in the villages of Avgorou, Frenaros and Liopetri. To a smaller extent it is also grown in Pafos. Production method: Kolokasi planting starts at the end of February (early planting) and continues until April (late planting). The plant develops a large central rooting system (stem) which in the Cypriot dialect is known as “mappa”. The stem lies under the surface of the ground and from it develop several side-roots, known as “poulles”. The natural decay of the leaves is a sign that harvest time is nearing, usually starting in early September and lasting until May. Kolokasi is mainly consumed locally, while some of it is exported to the UK for the Cypriot community. Gastronomy: Kolokasi is cooked in a variety of ways, e.g. with tomatoes with or without meat, or as “kapamas” with wine (very well known in the Ammochostos district). It makes an excellent meze when cut into slices or chips and fried, but also in the form of puree. Modern recipes, some of which have been created on the initiative of local producers, include alternative usages both in cooking and pastry making. Cyprus Food Museum, Nicos Avraamides
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