Cocoyam Chips is a traditional Ghanaian recipe for a classic snack of cocoyam (taro) tubers that are peeled, sliced and then deep fried until crisp before serving sprinkled with salt. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Cocoyam Chips.
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Cocoyam is the West African name for the tuberous root (biologically a 'corm') of Colocasia esculenta, known elsewhere as Taro. Ghana is the world's third largest producer and taro forms an important part of the diet.
These chips are essentially made in the same way as plantain chips are made in Ghana and elsewhere in West Africa.
Ingredients:
5 taro corms, scrubbed and peeled
oil for deep frying (about 1l)
sea salt, to taste
Method:
Peel the taro then cut into rounds about 10m thick. Slice each round in half then place in a large bowl of water and set aside to soak for a few hours (this both prevents the chips from burning and helps leach out any calcium oxalate that may be within).
Drain the cocoyam slices and pat dry. Now heat the oil in a deep-fat fryer or a large wok to about 190°C (when a piece of breadcrumb inserted into the oil sizzles and floats to the top). Add the plantain pieces in batches to the oil and fry until golden brown (about 6 or 7 minutes). Drain on kitchen paper, season liberally with salt and serve hot.
