Cocoyam Porridge

What we know so far

Cocoyam porridge is what Nigerian cooks make when the new yams are still watery and bland and the old ones have run out: peeled cocoyam (taro, ede) cubed and simmered in a palm-oil, pepper and crayfish sauce with smoked fish until it half collapses and thickens its own gravy. Cocoyam has a stronger, earthier taste than yam and holds its own against the pepper, and the red-skinned variety colours the pot. Scent leaf goes in at the end. It is village food, cheap to make and filling, eaten hot because cocoyam stiffens as it cools.

The draft was written from 3 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting