Cocoyam and Vegetable Sauce
Cocoyam is a root plant in tuber family like yam, cassava and potatoes which of cause is high in values when compare with these three mention in this write up.
Is it cultivated here in Nigeria and in some others country. In Nigeria, farmers plant cocoyam in raining season and harvest after six months or leave for a bit longer period.
There are various types of cocoyam,
The big yellow ones that is normally cook, pound to get swallow (cocoyam fufu)
The very small ones use as thinking agent in soups.
The medium white ones called ede ji in Igbo language is my interest today
Cocoyam (ede) has a lot of health benefits to the body we do not want to miss out on.
It is high in vitamins,minerals, a good source of fiber and antioxidants.
1. Cocoyam has good amount of vitamin A and C and various other phenolic antioxidants that help boost immune system.
2. it also has high level of potassium which help relieve stress and pressure on blood vessels and arteries, it deceased the muscle cramp and improve the muscle strength.
3. It is a food to maintain your vision(sight) increase energy and prevent memory loss because of the vitamin B1,(thiamine) beta carotene in it.
4. It helps dental health too when is eaten regularly (photoshoot,calcium are more in cocoyam .
5.cocoyam is high in fiber which is good diet for diabetes. Gives you a thick healthy hair,also prevent anemia and boost circulation throughout the body.
Adding cocoyam to our weekly menu will not be bad after all. Lets look at cocoyam with vegetable source that is very pocket friendly and very healthy.
Salt and stock cube
Peel the cocoyam and put in a clean pot, add water and a pinch of salt, cook with medium heat for 20 minutes.
Bring the ugu leaf, puck it out from the steam, wash with clean water and salt and slice it to any sharp or size you want.
Wash the tomatoes, onion and bell pepper and shred them
Put three table spoons of red oil in a pot, add the shredded tomatoes,onion and bell pepper
Stir for 2 minutes, add ugu leaf to it, allow another 60 seconds, your cocoyam and vegetable sauce is ready. Stay healthy always.
Peel the cocoyam, put it in a clean pot and cook with medium heat for 20minut es.
Puck out the ugu leaf from the steam, wash with clean water and salt, slice into any shape you want.
Wash the tomatoes,onion and bell pepper, and shred them, you need to remove the seeds of the tomatoes before shreding.
Put three table spoons in a pot,address shredded tomatoes,onion and bell pepper and stir for 2 minutes,