cocoyams

Cocoyams are the edible tubers and corms of several tropical plants in the Araceae family, most notably Colocasia esculenta (taro) and Xanthosoma species. They are grown and consumed as staple carbohydrates in parts of Africa, the Caribbean, South America, and Southeast Asia. The term cocoyam is used regionally to refer to both taro and tannia/yautía types, which are closely related but botanically distinct.

Cocoyams grow from large underground storage organs and produce broad, arrow-shaped leaves. They require warm temperatures, ample rainfall, and well-drained, fertile soil. Propagation is typically done by planting pieces of corms or suckers. They are sensitive to frost and are commonly grown as annual crops in temperate regions.

Preparation and safety are important, because raw cocoyams contain crystals of calcium oxalate that can irritate the mouth and throat. They should be cooked thoroughly by boiling, steaming, baking, or frying to make them safe to eat. Leaves and other greens from the plant are edible when cooked. Some processing methods, such as peeling, soaking, or drying, can help reduce irritating compounds in certain varieties.

Nutritionally, cocoyams provide a high-energy source of carbohydrates, with varying amounts of dietary fiber, potassium, and other minerals. The leaves contribute additional vitamins when cooked. In many cuisines, cocoyams are prepared in stews, soups, mashed dishes, fried snacks, or ground into flour for breads and dumplings.

Postharvest handling and storage vary by variety and climate, but cocoyams are generally stored in cool, dry conditions to extend shelf life. They are valued for their adaptability to marginal soils and for sustaining diets in regions prone to drought or heat.