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Boiled Cocoyam with Stew

Boiled Cocoyam with Nigerian stew is an everyday staple across Southern Nigeria — simple, nutritious and deeply satisfying. Cocoyams are boiled until completely tender, served alongside the ubiquitous Nigerian tomato stew with assorted fish and meats.

Boiled Cocoyam with Stew, Nigerian cooking

Ingredients

  • 8 to 10 medium cocoyams (taro), peeled
  • Salt for boiling
  • Nigerian Tomato Stew (Obe Ata — Recipe #038) for serving
  • OR any available Nigerian soup or sauce

Method

  1. 01

    Peeling the Cocoyam. Peel the cocoyams wearing gloves to avoid skin irritation. Rinse thoroughly. Leave small cocoyams whole; halve larger ones for even cooking.

  2. 02

    Boiling. Place the peeled cocoyams in a pot. Cover with cold salted water. Bring to a vigorous boil over high heat, then reduce to medium. Cook for 20 to 25 minutes until completely tender when pierced with a fork. The cocoyam should be soft all the way through but still holding its shape — not mushy.

  3. 03

    Draining. Drain the water completely. Allow to steam dry for 2 minutes in the pot with the lid off — this removes excess moisture and improves the texture.

  4. 04

    Serving. Arrange the boiled cocoyams on a plate. Spoon the Nigerian stew generously alongside and over them. Serve immediately.

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