Ingame RecipeOrigin: Benin Period: Traditional |
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Ingame (also known as Eddo) 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, eddo, 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. Ingredients300g Inagme (Eddo) 
Ingame Preparation:Method:Peel the Ingame and cut into medium-sized chunks. Place in slightly-salted water and cook for about 12 to 15 minutes, or undil 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. |
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