Boiled Cocoyam with Salt

Introduction

Boiling cocoyam with the peel on helps it hold its shape while it simmers, and you remove the skin after draining. This is a straightforward side dish that takes about 40 minutes and works well with garden egg stew, egg sauce, or fried pepper.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• Cocoyam
• Water
• Salt

Instructions

1. Wash the cocoyam to remove dirt from the surface, and cut into smaller pieces without peeling.
2. Transfer cocoyam to a pot, and cover with water.
3. Add a pinch of salt, and simmer for several minutes until tender.
4. Drain the cocoyam, and remove the peel.
5. Serve with garden egg stew, egg sauce, or fried pepper.

Variations

• Cut the cocoyam into larger pieces in step 1 if you want a firmer texture and slightly less water absorption; increase the cook time as needed.
• Peel the cocoyam before boiling instead of after if you want the salt to season the surface more directly, but the pieces will be a bit more fragile.
• Increase the salt in the cooking water if you want a more seasoned result, especially if you plan to serve it plain.
• Serve it with egg sauce instead of fried pepper if you want the dish to feel more substantial and protein-rich.
• Serve it with fried pepper instead of garden egg stew if you want a sharper, hotter contrast against the mild cocoyam.

Tips for Success

• Cut the pieces to a similar size in step 1 so they finish cooking at the same time.
• In step 2, make sure the water fully covers the cocoyam so it cooks evenly.
• Check tenderness with a knife or fork before draining; it should slide in easily without the cocoyam falling apart.
• Remove the peel after draining while the cocoyam is still warm, since the skin comes off more easily then.

Storage and Reheating

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