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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.

Source and licence

"Boiled Cocoyam" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Boiled_Cocoyam, revision 4354630), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Boiled_Cocoyam&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4354630

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by the source's category: National Nigerian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  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.