There are two major species of cocoyam used in Nigeria namely colocasia and Xanthosoma: the edible cocoyam and the non edible type (ede ofe) which is mostly used as a thickener in soups.The edible cocoyam could be could be boiled(like yam), Roasted, Grated, steamed and Pounded (To be used as a form of swallow) while to be used in soups, the non edible type “ede ofe” which is quite sticky is usually boiled whole and the skin peeled while hot. It is then pounded into a paste and used in soups as a thickener for various soups such as Utazi , Nsala(White soup), Ofe Owerri and Ora/Oha Soups.
|cocoyam peeled and pounded hot|
|Pounded Cocoyam (Ede ofe)to be used as a thickener|
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