Cocoyam recipe

Cocoyam recipe

This cocoyam recipe is a delight! In case you’re wondering what the star ingredient in this coco­yam recipe actually is, cocoyams (or taro root as they’re also known), are popular in Asian and African countries, as well as the Caribbean. They’re a tubular that looks bit like a sweet potato but has brown skin and is white inside – like a coconut, hence the ‘coco’ bit of the name. You should be able to buy cocoyams at specialist Asian or Caribbean supermarkets.

Try this recipe as a great alternative to mashed potato.

Ingredients

5 cocoyams (also known as taro root)

1tsp white sugar

50ml coconut milk

1tbsp Vita Coco Coconut Oil

1tsp ground white pepper

1tsp salt

Method

Peel the cocoyams, removing all the dark outer skin. Some have small flecks of dark skin running to the core in areas. Remove and preserve as much flesh as possible. Slice into inch halves, or thirds if the cocoyam is particularly large.

Add to a pot and cover with cold water. You need just enough to cover the pieces of the yam. Bring to a boil (which can take up to 10 minutes) and then add sugar to infuse the boiling water.

Cover, then simmer for 15 minutes on medium­-low flame. In the meantime, measure out the coconut milk, coconut oil, and ready seasoning.

Check if the cocoyams are done by removing a piece and inserting a fork. If you can do so with relative ease, it’s ready. The cocoyam is robust and can withstand ‘overcooking’, so don’t worry if any pieces have boiled inconsistently.

When the cocoyams are ready, drain in a colander and then return to dry pot. Working quickly, add milk and oil then mash thoroughly while hot. It usually takes two to three minutes to achieve a smooth consistency.

Season with salt and white pepper and mash one last time with a fork. Ball the mash mixture with an ice ­cream scoop and serve warm.

This Cocoyam recipe was created in collaboration with Vita Coco Coconut Oil. For more inspiration, tips and recipes please go to swearbyit.com 

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