In Nigeria, the green Tatashe are prized for use in ‘Designer’ stew or Ayamashe or Ofada Sauce. This is a green stew made from a range of green peppers – scotch bonnets, habaneros, tatashe, pettie belle or bell peppers cooked down with onions, fermented seeds and other seasoning. The meats – a variety of beef, offal and sometimes dried fish lend the name designer stew to this aromatic dish.

Kontomire or Taro Cocoyam leaves are also used to make a green soup eaten in Ghana.

It can be added to soups, stews, and casseroles, making them a versatile vegetable.
They can be cooked and eaten plain similar to other leafy greens, such as spinach and kale.