Cookbook:Nigerian Cocoyam Chips
| Nigerian Cocoyam Chips | |
|---|---|
| Category | Nigerian recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Nigerian cocoyam chips, popularly called kokoro in Yoruba, are a type of chips made with cocoyam (taro root).
Ingredients
[edit | edit source]Equipment
[edit | edit source]Procedure
[edit | edit source]- Wash cocoyam with water, and peel the tuber. Rinse twice to remove dirt, then thinly slice it to your desired shape.
- Put the sliced cocoyam in a pot, then season with salt. Toss well to season all of the cocoyam.
- Preheat the frying pan enough vegetable oil for deep frying. Add the cocoyam slices, working in batches if needed, and fry until crisp.
- Drain the cocoyam chips of excess oil, and serve.