Cocoyam 1kg

Description

Cocoyam (also known as taro, or 'ede' in Yoruba) is a starchy root vegetable used to thicken and enrich Nigerian soups, or boiled and mashed into cocoyam porridge. It has a slightly nuttier, more mucilaginous texture than white yam, and is traditionally paired with palm oil-based soups.

How to prepare

• Peel and rinse thoroughly under cold running water before use — wear gloves if your skin is sensitive, as raw cocoyam can cause mild irritation.
• Boil until soft for porridge, or grate and add to soups as a natural thickener.

Perfect for

• Cocoyam porridge
• Soup thickener (such as ofe oha)
• Boiled cocoyam with stew

Storage

• Store in a cool, dry place unpeeled for up to two weeks. Once peeled and cut, refrigerate and use within a few days.

Frequently asked

Is cocoyam the same as yam?

No — cocoyam (taro) is a different, smaller, starchier root with its own nutty flavour, often used as a soup thickener rather than for pounding.

Why should I wear gloves when peeling it?

Raw cocoyam contains compounds that can cause mild skin irritation in some people — gloves prevent this.

Ingredients

Fresh Cocoyam.

Nutrition Facts (per 100g)

Energy 594kJ/142kcal, Fat 0.2g (of which saturates 0.0g), Carbohydrate 34g (of which sugars 0.4g), Protein 1.5g, Salt 0.01g.

Dietary Information

Vegan, vegetarian, gluten-free and dairy-free.