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