Wednesday, July 30, 2014

Cocoyam chips

Cocoyam chips, Origin: Ghana
5 taro corms,scrubbed and peeled
oil for deep frying (about 1l)
sea salt

Peel d taro and cut into rounds,soak in water fr a few hours then drain nd pat dry,heat oil to 190dgrsF

Add taro pieces to the oil in batches and fry until golden brown,

Drain on kitchen towel and season liberally with Salt and serve hot
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