Cookbook:Boiled Cocoyam
| Boiled Cocoyam | |
|---|---|
| Category | Taro recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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
[edit | edit source]- Cocoyam
- Water
- Salt
Procedure
[edit | edit source]- 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.