Cocoyam (taro) Recipe
Make Cocoyam (taro) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Seasoning
Optional Toppings
Method
Preparation
- 1
Clean the Cocoyam
Rinse the cocoyam under running water to remove any dirt or impurities from the skin.
- 2
Peel the Cocoyam
Using a vegetable peeler or knife, carefully peel the skin off the cocoyam to expose the edible root.
- 3
Cut the Cocoyam
Chop the peeled cocoyam into uniform cubes, approximately 1-2 inches in size for even cooking.
Cooking
- 4
Boil the Cocoyam
In a large pot, add the cubed cocoyam and pour in 4 cups of water. Bring to a boil over medium-high heat.
- 5
Add Salt
Once the water is boiling, add 1 teaspoon of salt to the pot, stirring to combine.
- 6
Cook Until Tender
Reduce the heat to medium and let the cocoyam cook for about 20-25 minutes, or until fork-tender.
- 7
Drain the Cocoyam
Once cooked, carefully drain the cocoyam in a colander to remove excess water.
Serving
- 8
- 9
Garnish and Serve
Transfer the seasoned cocoyam to a serving dish. Optionally top with chopped fresh herbs and a dollop of sour cream or yogurt before serving.