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| "Would you try growing Coco in your space?" |
Coco is one of those quietly powerful ground provisions that brings real depth and heartiness to Jamaican cooking. This tuberous perennial grows lush, broad leaves and thrives best in moist, well‑manured soil — the kind of rich earth that produces truly flavorful roots. Because of its firm texture and earthy taste, coco is a favorite addition to soups, adding body, richness, and a distinctly Jamaican comfort-food vibe.
A Bit Of History
Historically, coco belongs to the taro family, one of the world’s oldest cultivated crops. Ancient records show taro being eaten in Rome, while across Africa and Asia it became a staple in tropical diets. Through colonial trade and migration, coco found its way to the Caribbean, where Jamaicans embraced it as a “ground provision” alongside yam, cassava, and breadfruit. Today, coco not only nourishes but also carries the legacy of resilience and tradition, linking Jamaican kitchens to a global story of survival and flavor.
From its ancient roots to its Jamaican kitchen legacy, coco’s story is one of resilience and flavor. And just as its history runs deep, so too does the way it’s planted—passed down through generations with care and tradition.
How Coco Is Planted
New coco plants come from the root stalk, known locally as the “head.” After the mature tubers are removed, the head is cut into sections called “bits.” Each bit must contain an “eye” — a tiny bud that will sprout into a new plant.
These bits can be:
Placed on the soil surface and covered lightly until they sprout,
or
Planted directly into prepared mounds, a common method in many rural farming communities.
Preparing the Ground
Before planting, prepare holes about 12 inches deep, clearing away stones, roots, and anything that could prevent the young coco from establishing itself. Once planted, coco requires surprisingly little fuss. Aside from keeping the area weed‑free and removing any dried or damaged leaves, the plant is happy to grow with minimal attention.
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| "Harvested and ready for the soup pot " |
Recipe: Jamaican Coco & Red Peas Soup
If you want to truly appreciate coco, there’s no better way than a warm, hearty bowl of Coco & Red Peas Soup. It’s comforting, richly flavored, and packed with that traditional Jamaican goodness. Perfect for rainy days, Sunday gatherings, or whenever you need something nourishing and satisfying.
Ingredients
For the Soup Base:
1 cup dried red peas (or 1 can, drained and rinsed)
1 lb coco, peeled and diced
1 lb yellow yam, peeled and diced
1 medium carrot, sliced
1 small piece of pumpkin (optional, for colour and body)
1 Irish potato, diced
½ lb chicken, beef, or pig’s tail (optional but adds amazing flavor)
1 sprig thyme
2 stalks escallion, crushed
2 cloves garlic, mashed
1 Scotch bonnet pepper (whole)
1 packet soup mix (cock soup or vegetable)
Salt and pepper to taste
For the Spinners (optional but delicious!)
½ cup flour
Water to form dough
Pinch of salt
Instructions
1. Prepare the Peas
Place dried red peas and your soup meat (if using) in a pot with enough water to cover.
Bring to a boil, then lower the heat and simmer until peas are tender.
Using canned peas? Start at Step 2.
Once the peas are soft, add the:
yam
pumpkin
carrot
Irish potato
Let everything simmer until the provisions begin to soften and thicken the broth.
3. Add Seasonings
Stir in:
garlic
thyme
escallion
whole Scotch bonnet
soup mix
Let the soup bubble gently — the aroma at this stage is incredible!
4. Make the Spinners
Combine flour, salt, and a little water to form a stiff dough.
Pinch off small pieces and roll between your palms to make long “spinners.”
Drop them into the soup.
5. Final Simmer
Cook for 10–15 minutes more until everything is tender, well‑seasoned, and beautifully thick.
Adjust salt and pepper to taste.
Serve & Enjoy
Ladle into bowls and enjoy with crackers or a slice of hard dough bread.
The coco gives this soup its signature creaminess and earthy richness — true Jamaican comfort in every spoonful.
With love from Hopey’s Garden
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