Boiled Cocoyam (Lambo)
Boiled cocoyam is a plain, everyday Nigerian staple, known as lambo in Yoruba, gwaza in Hausa and akasi in Igbo. It is cooked in its skin, which keeps the flesh intact and makes the peel easy to slip off once the pieces are tender. Many cooks consider its taste richer and its nutrition better than yam. Serve it with garden egg stew, egg sauce or fried pepper.
Instructions
Wash the cocoyam well to remove any dirt from the skin. Cut it into smaller pieces and leave the peel on.
Put the pieces in a pot and pour in enough water to cover them.
Add a pinch of salt and let the pot simmer for several minutes. The cocoyam is ready when a knife or fork slides in easily.
Drain off the water and peel the cocoyam. Serve it with garden egg stew, egg sauce, or fried pepper.
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