A man in Cameroon tends to his cocoyam farm on the slope of Mount Fako
Cocoyam is a common name for more than one tropical root crop and vegetable crop belonging to the Arum family (also known as Aroids[1] and by the family name Araceae) and may refer to:
Taro (Colocasia esculenta) – old cocoyam
Malanga (Xanthosoma spp.) – new cocoyam
Cocoyams are herbaceous perennial plants belonging to the family Araceae and are grown primarily for their edible roots, although all parts of the plant are edible. Cocoyams that are cultivated as food crops belong to either the genus Colocasia or the genus Xanthosoma and are generally composed of a large spherical corm (swollen underground storage stem), from which a few large leaves emerge. The petioles of the leaves (leaf stems) stand erect and can reach lengths in excess of one metre (three feet). The leaf blades are large and heart-shaped and can reach 50 centimetres (20 inches) in length. The corm produces lateral buds that give rise to side-corms (cormels, suckers) or stolons (long runners, creeping rhizomes) depending on the species and variety. Cocoyams commonly reach in excess of one metre (three feet) in height and although they are perennials, they are often grown as annuals, harvested after one season. Colocasia species may also be referred to as taro, old cocoyam, arrowroot, eddoe, macabo, kontomire or dasheen and originate from the region of Southeast Asia.[2][3][4] Xanthosoma species may be referred to as tannia, yautia, new cocoyam or Chinese taro and originate from Central and South America.
Index of plants with the same common name
This page is an index of articles on plant species (or higher taxonomic groups) with the same common name (vernacular name). If an internal link led you here, you may wish to edit the linking article so that it links directly to the intended article.
^Deni Bown 2000 Aroids: Plants of the Arum Family. Timber Press, Portland
^V. R. Rao, P. J. Matthews, P. B. Eyzaguirre and D. Hunter (eds) 2010. The Global Diversity of Taro: Ethnobotany and Conservation. Rome, Bioversity International
may refer to: Taro (Colocasia esculenta) – old cocoyam Malanga (Xanthosoma spp.) – new cocoyamCocoyams are herbaceous perennial plants belonging to the...
Cocoyam is a tuberous root crop cultivated in many regions of South Asia. Cocoyams share many of the same nutritional and agricultural characteristics...
portions of boiled cassava with green plantain or cocoyam, or by mixing cassava/plantains or cocoyam flour with water and stirring it on a stove. Its thickness...
mpotompoto. It is also common in Ghana to find cocoyam chips (deep-fried slices, about 1 mm (1⁄32 in) thick). Cocoyam leaves, locally called kontomire in Ghana...
guinea pea and cocoyam as the major ingredients. The guinea pea soup originates from the southeastern Nigeria and is eaten with yam or cocoyam as a local...
is a dish native to the Igbo part of Nigeria consisting mainly of dried Cocoyam, mgbụmgbụ (Pigeon pea), and palm oil. It is traditionally eaten in the...
named Cocoyam. Depending on the region, there are various common names for X. sagittifolium, including Tannia, Yautia, Malanga, (New) Cocoyam, the Arrowleaf...
prepared. Ekpang nkukwo, is of freshly blended water yam and cocoyam, wrapped in fresh cocoyam leaves, cooking with periwinkles, assorted fish and meat,...
maize and beans are used across Ghana as staple foods. Sweet potatoes and cocoyam are also important in the Ghanaian diet and cuisine. With the advent of...
and Akwa Ibom State people. It is made with freshly grated cocoyams that are wrapped in cocoyam leaves. Other ingredients include fresh or smoked fish, meat...
Sagittaria spp. (arrowhead or wapatoo) Typha spp. Xanthosoma spp. (malanga, cocoyam, tannia, yautia and other names) Colocasia antiquorum (eddoe or Japanese...
Ebiripo is a steamed cocoyam common amongst the Yoruba people of Remo in Ogun state. Cocoyam is blended, wrapped in moin-moin leaves and cook until it's...
in other tropical and subtropical regions. The names elephant-ear and cocoyam are also used for some other large-leaved genera in the Araceae, notably...
Mpoto Mpoto is a Ghanaian cuisine made from cocoyam or yam. It is also known as Yam Pottage and Asaro (Yoruba language) by Nigerians. It is made from...
sometimes spelled kwa-coco, is a Cameroonian cuisine dish consisting in pureed cocoyam (a root crop from in Central and South America) wrapped and steamed in...
farmers, making use of Mount Cameroon's fertile volcanic soils to cultivate cocoyams, maize, manioc, oil palms, and plantains. Traditional Bakweri society was...
Key minor industries involve agriculture as the state has substantial cocoyam, yam, and plantain crops along with fishing and heliciculture. Despite...
evening meal is common throughout the country. A typical dish is based on cocoyams, maize, cassava (manioc), millet, plantains, potatoes, rice, or yams, often...
bush', or 'bush') or Xanthosoma leaves (known by many names, including cocoyam and tannia). Since the leaf vegetable used in some regions differs, some...
Nigeria, and igbo dish called Ẹchịcha or Achịcha is made with palm oil, cocoyam, and seasoning. It is also similar to other dishes from the state such...
the Yoruba. These foods are all by-products of crops like cassava, yams, cocoyam and forms a huge chunk of it all. Others like Plantain, corn, beans, meat...
yam, fermented cassava or cassava granules with hot water, plantain, and cocoyam. Okele in Yoruba cuisine includes iyan (pounded yam), eba, fufu, amala...
trading. The main agricultural food crops are cassava, yam, black beans, and cocoyam. The cash crops are palm nuts and cashew nuts. Pottery is another occupation...
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