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Ingame (Cocoyam Paste)

Ingame (Cocoyam Paste) is a traditional Beninese recipe for a classic staple of eddoes (ingame) that are boiled until soft and then pounded to a smooth paste with a little water. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Cocoyam Paste (Ingame).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4–6

Rating:

Tags : Benin Recipes

Ingame (also known as Eddoe) is a member of the Arum family, the Araceae. As such it is related to taro and Malanga. Other members of the family are variously called yautia, cocoyam, eddoe, coco, tannia, sato-imo, and Japanese potatoes. Eddoes are by far the finest in terms of flavour and texture but any of the family can be used to make ingame.

Ingredients:

300g Inagme (Eddoes)

Method:

Peel the Ingame and cut into medium-sized chunks. Place in slightly-salted water and cook for about 12 to 15 minutes, or until soft. Drain and place the Ingame in a large pestle and mortar (the large African wooden ones are by far the best for this). Pound the Ingame to a paste, adding a little water at a time You should end up with a gooey paste, about the same consistency as mashed potatoes.

The more you pound the smoother it will get. Traditionally it is served with a pilé (ie a hot pepper) sauce.