Boiled cocoyam with chicken and vegetable sauce

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 900 g cocoyam, washed well and scrubbed
• 550 g skinless chicken pieces
• 4 medium tomatoes, washed and blended
• 1 large onion, peeled and chopped
• 1 medium carrot, washed and diced
• 150 g ugu or spinach, washed and shredded
• 2 tbsp groundnut oil
• 1 fresh pepper, washed and chopped, to taste
• salt, a little, to taste

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Scrub the cocoyam well and boil whole, in their skins, for 25–30 minutes until a knife goes through easily. Cocoyam must be fully cooked — never eat it raw or undercooked, as it irritates the mouth and throat. Peel once cool enough to handle, using gloves or a spoon if your hands are sensitive.
2. 2Step 2. Boil the chicken with half the onion for 25–30 minutes, until cooked right through with no pink meat. Keep the stock.
3. 3Step 3. Heat the oil, cook the remaining onion for 3 minutes, add the blended tomato, pepper and carrot and simmer for 12 minutes.
4. 4Step 4. Add the chicken and a little stock and simmer for 5 minutes.
5. 5Step 5. Stir in the washed greens, cook for 3 minutes, season lightly and serve with the boiled cocoyam.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.