Description
A comforting West African dish featuring cocoyam simmered in a rich palm oil and pepper broth with meat or fish, finished with leafy greens.
Ingredients
Scale
- 1 kg cocoyam (taro or eddoes), peeled and cut into chunks
- 500g beef, chicken, goat, or smoked fish
- 3 tablespoons red palm oil
- 3 medium tomatoes, roughly blended
- 2 scotch bonnet peppers, blended
- 1 medium onion, half blended with the tomatoes, half sliced for sautéing
- 2 tablespoons ground crayfish
- 2 seasoning cubes
- Salt to taste
- 2 cups water or broth
- 2 large handfuls ugwu (fluted pumpkin leaves) or bitter leaf, washed and roughly chopped
Instructions
- Season and cook the meat with salt, half the seasoning cubes, and a little onion in a pot with water until tender, about 20–30 minutes.
- Prepare the cocoyam by peeling and cutting into 1.5-inch chunks. Rinse well and set aside.
- Heat the palm oil in a large pot over medium heat, add sliced onion, and sauté for 3–4 minutes.
- Pour in the blended tomato, pepper, and onion mixture. Cook for 8–10 minutes until reduced.
- Add the cocoyam chunks and stir to coat. Pour in reserved meat stock and additional water to cover.
- Bring to a boil, then reduce to a simmer for 20–25 minutes until cocoyam is tender.
- Add cooked meat or smoked fish to the pot.
- Add the washed, chopped ugwu or bitter leaf and cook for 3–5 minutes.
Notes
Cocoyam soup is very adaptable; feel free to change the protein and leafy greens used. Serve with rice or traditional swallows like pounded yam or fufu.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg