I made Ebiripo today and I shared pictures on my Facebook wall, I had even written that I was channeling my imaginary Ijebu side, little did I know I did indeed have Ijebu Remo roots, royal roots as a matter of fact, LOL! My dad saw my post and sent me this message on WhatsApp.
Dad: “Labake you made Ebiripo. You don’t know what you’re reminding the Bolumoles of. It used to be brought for the family from Sagamu, the native home of my father’s mother.”
“Baskets of Ebiripo wrapped in banana leaves. You brought back my childhood memory”.
“That food is native to Remo people of Ogun State. Not very popular amongst the Yorubas”.
“I’m surprised that you’re eating. Who taught you to eat it?”
Me: The things I have learnt to eat in my quest for food, they are plenty
Dad: “You know my father’s mum was from the Royal family of Sagamu and her only son my Dad were treated with great respect.”
And that is how I found out I have an Ijebu side!
I’ve been meaning to try my hands on making Ebiripo, so I reach out to a friend Funmilayo Ademoye and she showed me how incredibly easy it was to make. It’s so easy.
Typically Ebiripo is eaten with Egusi soup, or pepper sauce, but it is acceptable to eat it with any soup of your choice.
I made mine with Smoked Fish Pepper Sauce and it was legit delicious!
How to make Ebiripo
- Salt (to taste)
- Moinmoin leaves (to wrap the Cocoyam paste)
*I didn’t include the measurements as you can make work with whatever quantity works for you.
- Peel and cut the Cocoyam
- Grate or blend into a paste.
Add salt to taste and mix well.
- Place a pot on medium heat, if you have a steaming pot you can use it or place a barrier at the base of the pot, locally the stalks on the moinmoin leaves is placed inside the pot at the base before adding a little way.
- Scoop the paste into the leaves and wrap. Place the wrapped leaves in a pot and steam till it is cooked
Serve with your soup of choice.
To make the pepper sauce, I used the recipe I use for making sauce for Ekuru.I only added Smoked Cod fish (panla), Smoked Tilapia (Bonga fish), powdered crayfish.
You can learn how to make the sauce here: Sauce