A friend's mother spoke about a dish, Obibio(sp?) Akasi that used to be prepared when she was a child from coco-yam. Does anyone know how it is made? Apparently the coco-yams would be boiled all night until they turned a deep red, I wonder if anyone has the time for that these days!

The mother also mentioned that her grandmother (who would have been born in the 1880s) spoke of a snack that kids in her time used to eat from boiled & dried coco-yam called 'achachi ede', again I'm not sure of the spelling but they are all Igbo names. Does anyone know anything about that too?

Thanks for any help.