This is my go-to cocoyam pottage recipe.

cocoyam

 

I love my pottage. Cocoyam has a stronger flavor that is not easily overpowered by  spices, yam on the other hand absorbs flavors thereby resonating different flavor profiles.

 

Ingredients:

  • 1 medium size cocoyam tuber (peeled and cubed) *should make about 4 cups cubed*
  • 1 cup blended pepper mix
  • 1 small onion (finely chopped)
  • 1 clove garlic (chopped)
  • 3 Tablespoon palm oil
  • 1 Tablespoon blended crayfish
  • 1 cube maggi
  • Salt to taste
  • Handful chopped ugu or spinach (optional)

Directions:

  1. Heat up the oil in a large pot; add in the chopped onion and garlic. Stir continuously until the onion is cooked
  2. Add in the blended peppers, 1.5 cups water, maggi, salt, blended crayfish.
  3. Cover and cook for 5-6 minutes
  4. Add in the cocoyam, Simmer on below medium heat for 25-30mins. Combine.
  5. Taste and adjust for seasoning
  6. Add in the chopped vegetables if using, combine.
  7. Remove from heat and serve with your choice of protein

Enjoy!

PS: Cocoyam is called Taro here in America, most grocery stores actually carry it. It is also abundantly available in Asian grocery stores.