Before packet thickeners, cocoyam did the job – boiled, pounded and stirred into soup for a body that no powder replicates. Firm, clean corms with no soft spots.
What you get:
- Fresh cocoyam corms, firm and sound
- The traditional thickener for white soup and ofe onugbu
- Also good simply boiled and eaten with palm oil and salt
- Must be fully cooked before eating
Store cool, dry and unwrapped. Peel under running water if your hands are sensitive to the sap.