Koima

Koima is a ground vine native to Boroso, with large tubers, similar to cassava. They are poisonous raw, but the toxins are destroyed during cooking. They can be boiled, in which case they taste something like a very starchy potato; or ground into a powdery flour, which is toasted in oil, or mixed with sorghum flour to be baked into bread.

It is a popular ingredient in Äkaruni cuisine, with dishes such as gumarili.