Cocoyam recipes courtesy of The Nigerian Cookbook by Miriam Isoun and H.O. Antonio

Cocoyam can be prepared in may different forms.  Here are some recipes of common ways of cooking cocoyam across Nigeria.

1) Boiled Cocoyam

Cut the cocoyam into large pieces or leave it whole. Cocoyam may be peeled or left unpeeled, wash thoroughly before cooking. Cook in boiling water to which salt and pepper have been added to taste. When easily pierced with a fork, drain and serve. Unpeeled cocoyam may be peeled before serving or when eating. Serve with superior palm oil or stew.

2) Roasted Cocoyam

Wash the cocoyam well. Large cocoyam may be cut into pieces; small ones can be roasted whole. Place on glowing charcoal or embers of firewood. When easily pierced with a fork, remove and peel. Serve with superior palm oil, fish oil, or simple stew. Serve with prepared pepper, smoked fish ‘butter” salted palm oil, or stew. Cocoyam may also be baked in the oven at 180 C, 3 50 F, although the smoked flavor will not be present.

3) Steamed Grated Cocoyam

Wash the cocoyam and grate it, using the grater you use for coconut or even a slightly coarser one. If desired, you can add salt to taste and a teaspoon of palm oil to 450g of cocoyam for color. Cut banana leaves into squares after removing the midrib. Wrap spoonfuls of cocoyam in long rectangular moulds of lightly oiled banana leaves. Steam similar to the way you would cook moin-moin for thirty minutes. Cool slightly before unwrapping so that the molded cocoyam is easily removed.  Serve with leafy green vegetable stews and soups such as okro soup, banga, or egusi soup.

4) Fried Cocoyam

Peel and slice the cocoyam into pieces half a centimeter thick. Fry in hot fat until light brown. Serve immediately with any meat or fish stew or with simple palm oil or groundnut oil stew.

5) Pounded Cocoyam

Boil the peeled cocoyam in unsalted water until tender. Pound in a mortar, adding water in small amounts until it forms a mass. Some varieties do not easily form a mass. These are often pounded with garri. Use about one part cooked thickened garri to three parts cocoyam.

6) Mashed Cocoyam and Palm Oil

Ingredients

Coco yam                                                                2 medium-size

Palm oil                                                                    1 table-spoon

Dry fish, flaked (e.g. eja shawa)                              1/2 cup

Onion, chopped                                                       1 small-size

Salt and dry red pepper                                           to taste

Directions

1) Scrub and bake or boil the cocoyam in its jacket. Peel and mash.

2) Fry onion in oil until translucent. Add salt, pepper, palm oil, flaked dry fish and chopped onion to the mashed cocoyam.

3) Place on the fire and stir for 10 minutes, turning to prevent burning. This could be served with a salad or cooked vegetable as a complete meal.