Many of us have our favourite ways of eating cocoyam. Some prefer it boiled and eaten with sauce, others enjoy it fried into crispy chips, while it also finds its way into soups and pottages. But have you ever tried it grated, wrapped in leaves and steamed? That is how the Ijebu people of Ogun State prepare Ebiripo, a traditional cocoyam dish that is usually served with soup or pepper sauce.
Ebiripo has a soft but firm texture and a mild taste that pairs particularly well with Egusi Ijebu. It is one of those traditional meals that may not be familiar to everyone, but once you understand how it is made and what it is served with, you begin to appreciate the thought behind the combination.
Ingredients
6–8 medium-sized cocoyams
Salt to taste
Water, as needed
Moi moi leaves or other suitable wrapping leaves
Preparation
Prepare the cocoyam: Wash the cocoyams thoroughly to remove any dirt. Peel them and rinse again.
Grate the cocoyam: Using the fine side of a grater, grate the cocoyams into a smooth paste. If using a blender, add as little water as possible. The mixture should be thick and not watery.
Season the mixture: Add salt to the grated cocoyam and mix thoroughly until evenly distributed.
Prepare the leaves: Wash the leaves and soften them gently over low heat if they are too stiff to fold. Arrange them into small parcels or cones, ensuring there are no gaps through which the mixture can escape.
Fill the leaves: Spoon the cocoyam mixture into each prepared leaf. Fold the leaves securely to enclose the mixture.
Steam the Ebiripo: Line the bottom of a cooking pot with spare leaves or place a steaming rack inside. Arrange the wrapped portions in the pot and add water to the bottom, ensuring the parcels are not submerged. Cover and steam for approximately 30–45 minutes. Check the water occasionally and add more if necessary.
Check that it is cooked: Remove one parcel and open it carefully. The Ebiripo should be firm and cooked through, without a raw, pasty centre. If necessary, return the parcels to the pot and continue steaming.
Serve: Allow the Ebiripo to cool slightly before unwrapping. Serve warm with Egusi Ijebu or pepper sauce.
Related News
Esther Emoekpere is a data analyst in the audience engagement department at BusinessDay, where she uses data to understand reader behaviour, spot unusual trends, and support the newsroom with insights that shape story performance. She holds a BSc in Statistics from the Federal University of Agriculture, Abeokuta.
She also with the BD Weekender team, where she covers a range of beats including profiles, food, lifestyle, restaurants, and fashion—creating stories shaped by audience interest and real-time engagement trends.
Source: