Roasted red cocoyam served with stew and ponmo is a popular West African dish that is both hearty and delicious. In this post, we will explore how to prepare roasted red cocoyam served with stew and ponmo step by step.
To prepare the roasted red cocoyam, start by washing the cocoyam thoroughly and peeling off the skin. Cut the cocoyam into small cubes and place them in a bowl. Add some oil, salt, and any other seasonings of your choice, such as paprika or cumin, and toss to coat the cubes evenly.
Preheat the oven to 375°F (190°C). Place the seasoned cocoyam cubes on a baking tray and roast them in the oven for 20-25 minutes or until they are tender and crispy on the outside.
While the cocoyam is roasting, you can prepare the stew. Heat up some oil in a pot and add chopped onions, garlic, and peppers. Fry the mixture for a few minutes until it is soft and fragrant. Add some chopped tomatoes and any other vegetables you like, such as carrots or bell peppers. Let the mixture simmer for a few more minutes until the vegetables are cooked.
Next, add some tomato paste, stock or water, and any other seasonings of your choice, such as curry powder or thyme. Let the stew simmer for 10-15 minutes until it is thick and flavorful.
To serve, place a generous portion of the roasted red cocoyam cubes on a plate and add a ladle of stew on top. You can also add some chopped ponmo, which is a type of cow skin that has been processed and cooked, on the side.
Roasted red cocoyam served with stew and ponmo is a delicious and filling meal that is perfect for any occasion. It’s a great way to enjoy a variety of flavors and textures in one dish.
Very tasty, indeed. Thanks for sharing your cocoyam and stew recipes. I made both and enjoyed them. I went with the paprika on the cocoyam and curry spice in the stew.