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Nni Ede (Nigerian Pounded Cocoyam)

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.

Source and licence

"Nni Ede (Nigerian Pounded Cocoyam)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Nni_Ede_(Nigerian_Pounded_Cocoyam), revision 4518761), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Nni_Ede_(Nigerian_Pounded_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 4518761

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 FoodStudio's reading of the page's title and categories (confidence 0.6). "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. Cut the cocoyam into small pieces. Rinse the pieces, and boil them for few minutes. Drain the cocoyam.
  2. Mix water into the cassava flour to make a dough. Shape into balls.
  3. Boil the cassava balls for few minutes, then drain.
  4. Pound together the cassava balls and cocoyam until smooth and lump-free.
  5. Serve with your choice of soup.