Steps to Make Perfect Cocoyam soup #abjmom #MyHubFav

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, cocoyam soup #abjmom #myhubfav. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cocoyam is a tropical starchy tuberous root crop. See recipes for Ofe Nsala w/ Chicken, Cocoyam Soup too. If you've gotten your hands on fresh oha leaves, make a pot of oha soup. This Nigerian specialty is thickened with cocoyam paste and seasoned with smoked fish, dried shrimp, and your favorite meats.

Cocoyam soup #abjmom #MyHubFav is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Cocoyam soup #abjmom #MyHubFav is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook cocoyam soup #abjmom #myhubfav using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cocoyam soup

#abjmom #MyHubFav:

1. Prepare Cocoyam
2. Take Catfish
3. Prepare Pepper
4. Get Palm oil
5. Make ready Maggi
6. Prepare Salt
7. Prepare Semovita

Cocoyams can also be processed into various food products used for industrial and culinary purposes. Africans usually blend cocoyam and use it as a thickener for baking and cooking soups such as oha soup and bitter leaf soup etc. Cocoyam is a nutritious and healthy food,that is either eaten boiled, steamed or made into paste and used as soup thickeners. The two common types of cocoyams in Nigeria are "Colocasia esculenta" & "Xanthosoma sagittifolium root " The thickening ability of oat paste is much more than that of cocoyam paste so use this Quaker Oats paste sparingly so that your soup will not be mushy, what we call gbudu-gbudu in Igbo language.

Instructions to make Cocoyam soup

#abjmom #MyHubFav:

1. Wash cat fish well. Cook and set aside. Any meat of your choice can also be used.
2. Wash and cook cocoyam. When it is soft, put down from heat, peel the back, pour mortar and pound to smooth paste.
3. In a pot pour water enough for the soup, pepper and allow to boil. Add palm oil then cut cocoyam in little at a time with your hand. Allow to boil. Use back of spoon to press the cocoyam to smooth paste till you have smooth purée
4. Add maggi and salt to taste. The fish comes in last.
5. Prepare semovita or any ball food of your choice.

Cocoyam is a nutritious and healthy food,that is either eaten boiled, steamed or made into paste and used as soup thickeners. The two common types of cocoyams in Nigeria are "Colocasia esculenta" & "Xanthosoma sagittifolium root " The thickening ability of oat paste is much more than that of cocoyam paste so use this Quaker Oats paste sparingly so that your soup will not be mushy, what we call gbudu-gbudu in Igbo language. This is when your Bitterleaf Soup or Ora Soup is filled with cocoyam instead of having the right balance of cocoyam and bitterleaves. When cooking Nigerian soups in which we use pastes as thickeners, we usually boil the cocoyam corms (for Bitterleaf Soup, Ora (Oha) Soup) or pieces of white puna yam (for Nsala (White) Soup), then pound them into a paste before adding to the pot of soup. But what if you live in a place where you cannot buy cocoyam corms or tubers of puna yam?

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