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Ebiripo

Also known as Ebiripo (Remo Steamed Cocoyam)

Remo and Ijebu steamed grated cocoyam, wrapped in moi moi leaves, eaten with egusi or a pepper sauce. It is not cocoyam porridge and not ekpang nkukwo.

Ebiripo, Nigerian cooking

Ingredients

  • 6 white cocoyams, peeled
  • Salt to taste
  • A little water
  • Moi moi or banana leaves, for wrapping
  • Egusi soup or pepper sauce, to serve

Method

  1. 01

    Keep the peeled cocoyam in water so it does not brown. Grate or blend to a smooth paste. Mix in salt and just enough water to make it spoonable, with no lumps.

  2. 02

    Wrap portions in washed leaves. Steam 20 to 40 minutes until firm.

  3. 03

    Unmould and serve with egusi soup or a smoked-fish pepper sauce.

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