Cocoyam , also known as taro root or kokoyam , is a starchy root tuber and a staple in West African cuisine. Whether boiled, pounded (for fufu), or used in soups, cocoyam is versatile and rich in energy.
Often used to prepare palaver sauce,kontomire , or as a side dish to meat and fish dishes.
Advantages :
Fresh taro root (cocoyam)
Ideal for fufu, stews, kontmire
Gluten-free, vegan & high in fiber
Origin: e.g. Ghana / Nigeria / Ivory Coast
Tip : Peel cocoyam after cooking – it is not edible raw.
