What You’ll Need:
- 5 cocoyams (also known as taro root)
- 1 tsp white sugar
- 50ml coconut milk
- 1 tbsp Vita Coco Coconut Oil
- 1 tsp ground white pepper
- 1 tsp salt
What To Do:
- Peel cocoyams, removing all the dark outer skin. Some have small flecks of dark skin running to the core in areas. Remove and preserve as much flesh as possible.
- Slice into inch halves, or thirds if cocoyam is particularly large.
- Add to pot and cover with cold water. You need just enough to cover the pieces of yam.
- Bring to a boil (which can take up to 10 minutes) and then add sugar to infuse the boiling water.
- Cover, then simmer for 15 minutes on medium low flame. In the meantime, measure out the coconut milk, coconut oil, and ready seasoning.
- Check if cocoyams are done by removing a piece and inserting a fork. If you can do so with relative ease, it’s ready. Yam is robust and can withstand ‘overcooking’ so don’t worry if any pieces have boiled inconsistently.
- When the cocoyams are ready, drain in a colander and then return to dry pot.
- Working quickly, add milk and oil then mash thoroughly while hot. It usually takes 2 to 3 minutes to achieve a smooth consistency.
- Season with salt and white pepper and mash one last time. I like to use a fork for this part.
- Ball with an ice cream scoop and serve warm.
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