Koko ( Cocoyam-Taro root)
The Nigerian Koko ( Taro root) is a tuber crop just like the popular yam. It is a food crop cultivated mainly for human consumption. We have two main types of the cocoyam , the white and the pink varieties. The cocoyam can be prepared in any form, frying, steaming ,boiling or converting them into flour for baking purposes.
The fried koko is prepared by deep frying slices in any type of oil which the end product results to a crunchy outside and soft inside. It is well consumed street food in Nigeria and other African continent.
To boil, koko can be done by putting the tubers in a pot (depending on how large your tubers are) then deep boil for about 45 -50 min until finally soft for consumption. It can be eaten with stew sauce or palm oil.
Cocoyam flour can be made by peeling the cocoyam then parboiling in water for a few hours. Dry the parboiled koko for about 9-10 hours before milling them into flour.
Cocoyam have its health benefits which are:
- Ability to help reduce the risk of diabetes
- Help with a healthy heart,
- Improve your skin health issues.
- Helping in boosting the immune system.
Writer: AdekunleMichealT
Editor(s): Adekunle Oluwatosin M & Awe Olufunso
Publisher: Awe Olufunso
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