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Nigerian Cocoyam Chips

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

Source and licence

"Nigerian Cocoyam Chips" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nigerian_Cocoyam_Chips, revision 4503500), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nigerian_Cocoyam_Chips&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4503500

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Wash cocoyam with water, and peel the tuber. Rinse twice to remove dirt, then thinly slice it to your desired shape.
  2. Put the sliced cocoyam in a pot, then season with salt. Toss well to season all of the cocoyam.
  3. Preheat the frying pan enough vegetable oil for deep frying. Add the cocoyam slices, working in batches if needed, and fry until crisp.
  4. Drain the cocoyam chips of excess oil, and serve.