Gabon • Africa • easy • 45 mins
Gabon Cocoyam
Description
Cocoyam, also known as taro, is a staple food in Gabon, often enjoyed for its starchy texture and nutritional value. It holds cultural significance as a traditional dish that is commonly prepared during family gatherings and celebrations.
Ingredients
- 500g cocoyam (taro)
- 1 teaspoon salt
- 2 tablespoons palm oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-2 green chilies, chopped (optional)
- 1 cup water
- Fresh herbs (like parsley or basil) for garnish
Instructions
- Begin by peeling the cocoyam and cutting it into small cubes.
- Rinse the cubed cocoyam under cold water and place it in a pot.
- Add water and salt to the pot, then bring to a boil.
- Cook the cocoyam for about 20 minutes or until tender.
- While the cocoyam is cooking, heat palm oil in a separate pan over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and green chilies, cooking for an additional 2-3 minutes.
- Once the cocoyam is cooked, drain any excess water and add it to the pan with the sautéed mixture.
- Gently mix everything together, allowing the flavors to meld for a few minutes.
- Serve warm, garnished with fresh herbs.
Nutritional Information
Calories: 180 per serving
Servings: 4
Dietary: dairy-free, gluten-free, vegan
Health Benefits
Cocoyam is rich in carbohydrates, providing a good energy source while being low in calories, making it suitable for weight management. It contains essential vitamins and minerals, such as potassium and vitamin C, which support heart health and boost the immune system. The inclusion of garlic and green chilies enhances its anti-inflammatory properties, contributing to overall wellness. Additionally, being dairy-free, gluten-free, and vegan, this dish is accessible for various dietary needs, promoting inclusivity in healthy eating.
Cultural Significance
Cocoyam is deeply rooted in Gabonese culture, often associated with communal meals and family gatherings. It is a source of sustenance and is celebrated for its versatility in both savory and sweet dishes.
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