The white-fleshed Colocasia esculenta corm as prepared in West African culinary tradition — boiled, pounded, and incorporated into fufu and soups. Functionally the same plant as taro, but culturally and culinarily distinct — pounded cocoyam fufu has a different texture (stickier and more glutinous than yam fufu) and is central to Igbo, Akan, and Cameroonian food traditions specifically.
Available at West African grocery stores (labeled 'cocoyam' or 'taro') in all US cities with Nigerian or Ghanaian communities. Frozen cocoyam corms widely available from Iya Foods and other African food brands.
Identical nutritional composition to taro root (same plant species), with the West African pounded fufu preparation context providing specific cultural guidance. Pounded cocoyam fufu tends to be consumed with protein-rich soups (ofe ede with fish, chicken, or snails) — a nutritional pairing that reduces the glycemic response to the starch. The resistant starch content of cocoyam exceeds most roots and, crucially, increases when cooked fufu cools before eating (as in the common practice of preparing fufu in the morning and eating at room temperature through the day).
Peel, quarter, and boil in salted water 20-25 minutes until completely tender. Pound in a mortar with a little cooking water until smooth and elastic — requires significant effort; a food processor with a dough hook can approximate the texture. Serve with ofe onugbu (bitter leaf soup), ofe ede (cocoyam soup), or egusi soup. Available at West African grocery stores fresh and frozen.
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