What to make with taro

Boiled cocoyam, also known as lambo (Yoruba), gwaza (Hausa), and akasi (Igbo) is a typical Nigerian food. It is believed to have a richer taste and higher nutritional value than yam.

Nothing else needed

Nigerian cocoyam chips, popularly called kokoro in Yoruba, are a type of chips made with cocoyam (taro root).

Nothing else needed

Nni ede is a typical Nigerian dish made from a mixture of cocoyam and cassava flour. It is served with ẹ̀gusi soup, ogbonno soup or okro soup.

Also needs: cassava flour

Cocoyam fufu is a swallow made from cocoyams (also known as taro root, dasheen, yautia, eddo, and kalo).

Also needs: cassava flour

Bua loi is a traditional Thai rice flour dessert. It is often prepared for religious or ritual ceremonies, but it can also be eaten as an everyday dish.

Also needs: rice flour, coconut milk

Also needs: nori, black beans, ginger, bell pepper, green onions, broth or stock, wine

Also needs: broth or stock, dried fish, ground crayfish, chile peppers, turkey, spinach, onion

Serve as a soup or accompanied with rice and boiled ground provisions.

Also needs: okra, chives, thyme, onion, garlic, crab, coconut milk, butter