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Igbo Cocoyams (Colocasia antiquorum)

Igbo Cocoyams, also known as Taro Eddoes, is an herbaceous plant in the taro family. It is smaller than Colocasia esculenta with a rounded/oval shape. In Cameroon, it is locally called Igbo cocoyams. It is cooked in a variety of ways (boiled, pounded, porridge and also used as a thickener for soups.) Igbo cocoyam is usually mixed with mami coco when making Achu fufu.

Igbo Cocoyam leaves (Colocasia esculenta)

or taro locally known in Cameroon as Igbo Coco is a tropical plant grown primarily for its edible corms, root and leafy vegetables. Taro is traditionally consumed in cultures within the tropical and subtropical regions where it is widely cultivated. Both taro and taro leaves are now available in some international markets world micronutrients, such as vitamin C, vitamin A, folate, and calcium, as well as disease-fighting antioxidants.

Related Recipes: Kwanmkwala and Esubag.