Cocoyam Porridge

I am not sure which one I enjoy more between regular yam pottage and Cocoyam pottage.  Cocoyam has a stronger flavor that is not easily overpowered by  spices, yam on the other hand absorbs flavors thereby resonating different flavor profiles.


  • I medium size cocoyam tuber (peeled and cubed) *should make about 4 cups cubed*
  • 1 cup blended pepper mix
  • 1 small onion (finely chopped)
  • 1 clove garlic (chopped)
  • 3 Tablespoon palm oil
  •  1 Tablespoon blended crayfish
  • 1 cube maggi
  • Salt to taste
  • Handful chopped ugu or spinach (optional)



  • Heat up the oil in a large pot; add in the chopped onion and garlic. Stir continuously until the onion is cooked
  • Add in the blended peppers, 1.5 cups water, maggi, salt, blended crayfish. Cover and cook for 5-6mins
  • Add in the cocoyam, Simmer on below medium heat for 25-30mins. Combine. taste and adjust for seasoning
  • Add in the chopped vegetables if using, combine. Remove from heat and serve with your choice of protein


PS: Cocoyam is called Taro here in America, most grocery stores actually carry it. It is also abundantly available in Asian grocery stores.

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