Cocoyam is a tuberous root crop cultivated in many regions of South Asia.[1] Cocoyams share many of the same nutritional and agricultural characteristics as potatoes and other root crops such as cassava and yams.[2][3]
^Cocoyams. (2013). Retrieved November 24, 2015, from Agro-hub: Making agricultural markets work website: http://agro-hub.com/portfolio-view/cocoyam/#.VlEBE4S4ndQ
^Cite error: The named reference seven was invoked but never defined (see the help page).
^Ayensu, E. S., Schultes, R. E., & Baker, H. G. (1975). Roots and tubers: Cocoyams. In Underexploited tropical plants with promising economic value (pp. 33-36). Washington DC, USA: National academy of sciences.
in the production of cocoyams would not only provide Nepalese farmers with a source of income from selling the cormels for cocoyam chip production, but...
Economy of Nepal Economic rank, by nominal GDP (2007): 118th (one hundred and eighteenth) Agriculture in NepalNepalesecocoyamNepalese sorghum Currency...
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...
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...
prepared. Ekpang nkukwo, is of freshly blended water yam and cocoyam, wrapped in fresh cocoyam leaves, cooking with periwinkles, assorted fish and meat,...
prepared from rice and black gram part of Udupi cuisine. Kwacoco – pureed cocoyam wrapped and steamed in banana leaves Lemper Nasi campur Nasi lemak – a...
Potash is meant to give it a thick texture. It is usually served with yam, cocoyam or unripe plantain. Groundnut soup This is another popular cousine among...
Country/region Description Achu/Achou Cameroon A dish consisting of pounded cocoyams and a red palm oil soup, served with cow skin, oxtail, tripe, and steamed...
varieties and may contain beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri,...
such as cassava, ñam, auyama (name for local variety of pumpkin), ocumo (cocoyam), and seasoned with onions, garlic, and cilantro Mandoca Deep-fried cornmeal...
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