- may
refer to: Taro (Colocasia esculenta) – old
cocoyam Malanga (Xanthosoma spp.) – new
cocoyam Cocoyams are
herbaceous perennial plants belonging to the...
- mpotompoto. It is also
common in
Ghana to find
cocoyam chips (deep-fried slices,
about 1 mm (1⁄32 in) thick).
Cocoyam leaves,
locally called kontomire in Ghana...
-
portions of
boiled c****ava with
green plantain or
cocoyam, or by
mixing c****ava/plantains or
cocoyam flour with
water and
stirring it on a stove. Its thickness...
-
staple of
tropical regions,
known variously as malanga, otoy, otoe,
cocoyam (or new
cocoyam), tannia, tannier, yautía, macabo, o****o, macal, taioba, dasheen...
-
Cocoyam is a
tuberous root crop
cultivated in many
regions of
South Asia.
Cocoyams share many of the same
nutritional and
agricultural characteristics...
- is a dish
native to the Igbo part of
Nigeria consisting mainly of
dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is
traditionally eaten in the...
- Both
plants are
often collectively named Cocoyam.
Common names for X.
sagittifolium include tannia, new
cocoyam,
arrowleaf elephant's ear,
American taro...
-
guinea pea and
cocoyam as the
major ingredients. The
guinea pea soup
originates from the
southeastern Nigeria and is
eaten with yam or
cocoyam as a local...
-
variations and can
contain beef, fish, shrimp, pepitas, c****ava, taro (
cocoyam) leaves, and palm oil. It is
served with
boiled rice, potatoes, garri,...
- prepared.
Ekpang n****wo, is of
freshly blended water yam and
cocoyam,
wrapped in
fresh cocoyam leaves,
cooking with periwinkles, ****orted fish and meat,...
