Steps
1. Wash the cocoyams and cook them in their skins in salted water until soft.
2. Drain, peel and cut into pieces.
3. Make a sauce with the garlic, tomato and chopped onion by frying them gently in the oil.
4. Add the cooked cocoyam to the sauce together with 2 tbsp of hot water.
5. Season to taste and serve hot.

Source
Food and Agriculture Organization of the United Nations (1990), Roots, tubers, plantains and bananas in human nutrition, ISBN 92-5-102862, Rome

Serving
5