Nigeria is the world’s leading producer of cocoyam. Cultivars of two species are generally grown for food: Colocasia esculenta (taro, ede) which can be fried, boiled, roasted, grated and steamed or pounded; and Xanthosoma sagittifolium (tannia, ede ofe) is used in thickening soups. Nutritionally superior to cassava and yam, the corms are rich in carbohydrates; whilst the leaves are a good source of protein and vitamins A and C and may be used in soups and pottages.

Buy firm, unblemished corms and store in a dry, cool and well ventilated place away from bright sunlight.

Some people are sensitive to it, so it is advisable to use it sparingly, if at all.

Cocoyam