Uses of Cocoyams:
- Boiled or Steamed: Cocoyam’s are typically boiled or steamed and served as a side dish or added to soups and stews.
- Mashed: Cooked cocoyam’s are mashed with butter, spices, or seasonings, similar to mashed potatoes.
- Fried: Sliced and fried to make chips or fritters for a crunchy snack.
- Porridge: Ground cocoyam’s are used in soups or porridges, often with meat, fish, or vegetables.
Benefits of Cocoyam’s:
- Rich in Carbohydrates: A great source of complex carbohydrates, providing energy for the body.
- High in Fiber: Helps support digestion and prevent constipation.
- Rich in Vitamins: Cocoyam’s are high in vitamins like vitamin C and B-complex, which support immunity and metabolic function.
- Good Source of Minerals: They provide essential minerals like potassium, which helps regulate blood pressure.
Characteristics:
- Taro cocoyam’s have rough, brownish skin with white or purple flesh, while Xanthosoma varieties often have lighter, cream-colored flesh.
- The texture is starchy and firm when cooked, similar to potatoes.
- The flavor is mild and slightly nutty, with a slightly earthy undertone.
