Cookbook:Boiled Cocoyam

Boiled Cocoyam
Category	Taro recipes
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Cookbook | Ingredients | 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

• Cocoyam
• Water
• Salt

Procedure

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.