Turning coco! A one-pot meal that is so simple, yet hearty and packed with wonderful flavors. Makes me laugh when I make enough for just two and a half. I remember the size of the pot boiling over our three stone fire place. Back then my mom will cook enough to feed a family of eight or more, depending on who’s stopping by. Dished out into plastic bowls the moment the pot leaves the fire. You’ll think we’ll be patient enough to let it cool off. No no no no. Impatient hungry brothers, cousins, uncles, every one wanted a taste right away.
‘Don’t serve it all ” she always tells me. You never know who might visit you. It is customary to offer not only drinks, but food when you have a guest.
Needless to say, it’s a lesson that will always be part of me. Visitors or not, nothing beats finding frozen left overs on days you just want to kick your feet up and do nothing.
Taro
Also known as coco yams. It sure would be nice to grow coco yams in my backyard but unfortunately that is not possible. You can find these at an Asian or Hispanic grocery store. For this dish you want “red coco yams”. You can see they have a little reddish hue. Any other kind might be a little too mushy. Careful when peeling and washing coco yams. Feel free to wear some kitchen gloves if you have sensitive skin.
Keep it Simple
One thing that strikes me most about my mothers cooking is the simplicity. With the freshest herbs and spices, she handles her spices with finesse, developing flavors with just a few ingredients. I want this recipe as simple as it could ever be. Super budget friendly. Cameroonian comfort food at its best.
The Fifth mason jar from the right is one of my most treasured. Crayfish! Oh we add it to everything. Soups , stews , puddings. Uniquely African. Add it all in, let it simmer and you’re good to go. Occasional stirring here and there but it really is that simple.
One final touch is the addition of Kale. Bitter leaf is preferred but any green should work just fine. Work with what you have. Spinach, collard greens or turnip greens.
A little more
There is so much more you can do with this porridge. To be honest I never follow recipes to a T. Most times I’m missing an ingredient or two. That’s when you put on your “home cook “hat and improvise. Feel free to add unto the dish. I’d love to hear what you did differently and how it turned out.
Taro root porridge ( Turning coco)
Ingredients
- 2 medium cocoyam (Taro)
- 1 Tbsp crayfish
- 1-2 Tbsp palm oil
- 1 cup packed kale (or bitterleaf)
- salt to taste
- maggi to taste
- 1/4 small onion
- 1 small scotch bonnet (or habanero)
- 2 cups of water
Instructions
- Peel cocoyams, wash and cut into chunks. Transfer into a medium sauce pan.
- Blend pepper and onions with about a tablespoon of water. Add into sauce pan with water. Add salt and maggi, two cups of water and bring to a gently simmer
- Simmer for about 20 minutes , stirring occasionally. Add more water, about 1/4 cup at a time if necessary. Then add palm oil, kale, a little more water and cook for an additional 15 minutes until coco yams are tender. Adjust seasoning and enjoy
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