Chocho Abom



Chocho Abom

A local cocoyam dish which is mostly garnished with salty dry tilapia (Koobi)
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Ghanaian
Servings 6


  • Vegetable scraper
  • Sharp knife
  • Glass Mixing Bowl
  • Sauce Pan
  • Earthen Ware
  • Pestel
  • Frying Pan


  • 200 Gram tsotsoo
  • 6 scotch bonnet pepper
  • 1 small onion sliced
  • 1 tsp salt
  • 1 cup palm oil
  • ½ medium onion slices


  • 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


Kid-Friendly Adaptation: Do not add too much salt.
Keyword Ghana cocoyam Recipe Telande, Ghanaian Abom Recipe, Ghanaian cocoyam recipe, Tsotsoo Abom Recipe

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