Ebiripo is an Ijebu dish of mashed cocoyam. It is often eaten with egusi soup or pepper sauce, but you can eat it with any soup of your choice.
Ingredients
- Cocoyam tubers, peeled
- Salt
- Pepper (optional)
- Water
- Moi-moi leaves, cleaned
Procedure
- Wash the cocoyam thoroughly with salt and water. Grate or blend it into a paste.
- Season the paste with salt and pepper, and mix well.
- Scoop the paste into the moi-moi leaves, and wrap them to seal in the mixture.
- Place a pot on medium heat, and arrange the wrapped parcels in the pot. Add a small amount of water to the pot.
- Cover the pot, and cook over medium heat for about an hour to steam the ebiripo.
- Remove, and serve with egusi soup, pepper sauce, or palm oil.