Cocoyam is a deliciously healthy food which has different purposes in the Nigerian diet. There are two major species of cocoyam used in Nigeria namely colocasia and Xanthosoma: the edible cocoyam and the non edible type (ede ofe) which is mostly used as a thickener in soups.
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The edible cocoyam could be could be boiled(like yam), Roasted, Grated, steamed and Pounded (To be used as a form of swallow) while to be used in soups, the non edible type “ede ofe” which is quite sticky is usually boiled whole and the skin peeled while hot. It is then pounded into a paste and used in soups as a thickener for various soups such as Utazi , Nsala(White soup), Ofe Owerri and Ora/Oha Soups.
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| cocoyam peeled and pounded hot |
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| Pounded Cocoyam (Ede ofe)to be used as a thickener |
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Wow,the recipe looks quite healthy.Thanks for flagging it.I MIGHT try it sometime soon!!!
it most definitely is arina…Thanks!
This could also be made way ahead of time and frozen, i usually buy a whole lot and process and store in the freezer for up to six months…makes my life so easy as i cant do without ora soup!
Hmm…really! Never knew it could be stored for so long. Thanks for the tip Anon! would definitely try it out.
for those that can't pound or do not have access to mortar, you can peel the cocoyam boil until soft, put into a blender add water and then blend. it works like magic and it is stress free.
This is a nice tip…Thanks anon!
this beautiful food thanks
Very nice, when used to make onugbu, oha, ofe owerri, hmmmmmm never knew it could be stored, I will try it.
Hello Dobby,
I want to cook oha and ede ofe is one of the main ingredients. I in US, and don't have access to the non-edible cocoyam. Is there an alternative I can use?
Thanks.
Thanks media nigeria
Hi Niniola,
A good substitute would be "Achi" but if you don't have that, you can make use of yam (pounded). This thickens the soup.