Cookbook:Boiled Cocoyam

From Wikibooks, open books for an open world
(Redirected from Cookbook:Boiled cocoyam)
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes

Boiled cocoyam and garden egg stew with boiled eggs

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]

Procedure[edit | edit source]

  1. Wash the cocoyam to remove dirt from the surface, and cut into smaller pieces without peeling.
  2. Transfer cocoyam to a pot, and cover with water.
  3. Add a pinch of salt, and simmer for several minutes until tender.
  4. Drain the cocoyam, and remove the peel.
  5. Serve with garden egg stew, egg sauce, or fried pepper.