Cookbook:Nni Ede (Nigerian Pounded Cocoyam)
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| Nni Ede (Nigerian Pounded Cocoyam) | |
|---|---|
| Category | Nigerian recipes |
| Servings | 6 |
| Energy | 160 kcal. |
| Time | 20 minutes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Nni ede is a typical Nigerian dish made from a mixture of cocoyam and cassava flour. It is served with ẹ̀gusi soup, ogbonno soup or okro soup.
Ingredients[edit | edit source]
- Cocoyam (the head part)
- Cassava flour
- Water
Equipment[edit | edit source]
- Stove
- Pot
- Turning stick
- Bowl
Procedure[edit | edit source]
- Cut the cocoyam into small pieces. Rinse the pieces, and boil them for few minutes. Drain the cocoyam.
- Mix water into the cassava flour to make a dough. Shape into balls.
- Boil the cassava balls for few minutes, then drain.
- Pound together the cassava balls and cocoyam until smooth and lump-free.
- Serve with your choice of soup.
Notes, tips, and variations[edit | edit source]
- When cocoyam is pounded it becomes soft and sticky. Thus, the cassava flour is added to serve as a binder, which thickens the mixture and makes it easier to shape.