Jollof rice is one popular food in Nigeria and some parts of West Africa, but the cocoyam jollof is not well known. The later is a local delicacy prepared mostly by the people in the rural areas to energize them for their agricultural activities. In some parts of Southwestern Nigeria, this delicacy is referred to as ‘Owowo’. Cocoyam is the main ingredient for this sumptuous meal. It has a richer taste and nutritional value than yam, which is the most palatable food crop in Nigeria. It is called ‘lambo or koko’ in Yoruba. Another variety of cocoyam is called ‘edofe’, made by the people of Southeastern Nigeria. This cocoyam delicacy is different from the Ekpang Nkukwo of the Efik people or Ikokore of the Ijebu people. There have been cases of outbursts between Nigerians and Ghanaians over jollof rice on Twitter, with the #Nigerianjollof vs #GhanaianJollof trending at some point. A cocoyam jollof would be worth more when tasted.
The ingredients include cocoyams, palm oil, chili/ground pepper, dry fish, ponmo, stock cubes, and salt.
The cocoyam has to be peeled and cut into smaller sizes. Debone the dry fish, rinse and set aside. Ponmo should also be washed thoroughly, then also set aside in a bowl.
Boil the cocoyam in a pot on medium heat till it is done (when a fork can pierce through with ease). Remove the slices of cocoyam into a bowl or basket. Then, dry the cocoyam (using sunlight) until it becomes hard. When it is hard, it can then be mashed with a mortar and pestle so that it will become smaller like grains of rice. Once that is done, the cocoyam is to be cooked. Add chili/ground pepper, palm oil, stock cubes, and salt, and then allow cooking for about 5-10 minutes. Introduce the dry fish and ponmo; also allow cooking till they are done. Turn the contents with a wooden spoon or spatula. Test for taste, if the taste is not okay for you, a pinch of salt could be added to get your desirable taste. Allow to simmer for few minutes, thereafter your cocoyam jollof is done.
Cocoyam jollof can then be served. It has a bright yellow color as jollof rice. This meal is not expensive to prepare but has a nourishing effect as cocoyam has a lot of nutritional health benefits. These includes; boosting of immune system, prevention of cancer (taro roots has vitamins A, B, and C), lower the chances of developing diabetes, and also play an important role in digestion. Potassium in cocoyam helps to prevent blood pressure and helps the heart health, it boosts vision, thickens hair, prevents cramps, and other health benefits. Enjoy your sumptuous delicacy of cocoyam jollof and thank me later. Bon appetite!