Boiled Cocoyam
Boiled cocoyam, also known as lambo (Yoruba), gwaza (Hausa), and akasi (Igbo) is a typical Nigerian food. It is believed to have a richer taste and higher nutritional value than yam.
Ingredients
- Cocoyam
- Water
- Salt
Steps
- Wash the cocoyam to remove dirt from the surface, and cut into smaller pieces without peeling.
- Transfer cocoyam to a pot, and cover with water.
- Add a pinch of salt, and simmer for several minutes until tender.
- Drain the cocoyam, and remove the peel.
- Serve with garden egg stew, egg sauce, or fried pepper.
More recipes with taro
Adapted from “Boiled Cocoyam” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.