Chocho Abom
A local cocoyam dish which is mostly garnished with salty dry tilapia (Koobi)
Equipment
- Vegetable scraper
- Sharp knife
- Glass Mixing Bowl
- Sauce Pan
- Earthen Ware
- Pestel
- Frying Pan
Ingredients
- 200 Gram tsotsoo
- 6 scotch bonnet pepper
- 1 small onion sliced
- 1 tsp salt
- 1 cup palm oil
- ½ medium onion slices
Instructions
- Peel, deseed and slice the tsotsoo then wash
- Place in a saucepan over medium heat, add water and let cook for 12-15 minutes
- Whilst cooking, pour scotch bonnet pepper into an earthen ware bowl, add onion, salt and grind into a smooth mixture
- Heat palm oil in a small saucepan over medium heat, add slice onion until slightly fragrant
- Pour on the ground tsotsoo mixture and stir in
- Tsotsoo abom is ready. Serve with boiled cocoyam, boiled tsotso, charred salted tilapia and boiled egg and sprinkle with slice onion
Notes
Kid-Friendly Adaptation: Do not add too much salt.