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Nigeria / Side
Wikibooks
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
ScaleNo serving count in the source — scale by factor
- cocoyam
- water
- salt
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 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.
