Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cocoyam with pepper and oil. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cocoyam can be grown in paddy fields where water is abundant or in upland situations where watering is supplied by rainfall or by supplemental irrigation. Koki beans; prepared by mixing ground black eyed beans, palm oil, young cocoyam leaves, some salt and pepper and wrapping in plantain leaves. Ingredients : Cocoyam Pepper Palm oil Dried fish Onion Garlic Shrimp powder Salt Carrot (optional).
Cocoyam with pepper and oil is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Cocoyam with pepper and oil is something that I have loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can cook cocoyam with pepper and oil using 3 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cocoyam with pepper and oil:
- Get Cocoyam
- Take Oil
- Prepare Ground pepper
Malanga (Xanthosoma spp.) - new cocoyam. Cocoyam possesses high nutritional values when compared with others like cassava and yam, with substantial vitamins, minerals and proteinous contents. This oil will also make your hair look healthier and fresher. You can use a few drops of vitamin E oil on your hair, especially if it is looking dry and dull.
Instructions to make Cocoyam with pepper and oil:
- Clean the cocoyam and peel d hair with ur hand, wash it properly and put it inside a pot and cook till it is soft
- When it is done, allow it to cool a little.peel it
- Add ur oil and pepper to it. And it is ready.
Pour into the oil the mixture. Add the cocoyam,water, salt and season powder(maggi). Wash thoroughly, the ugwu or cocoyam leaves. Wash the shelled periwinkles with warm water and salt. It combines pounded cocoyams (taro) with a light ethnic yellow soup that is insanely tasty!
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