Edikang Ikong

So i woke up to tend my vegetable garden, which i had left unattended for a about two weeks or a lil more. I wear many hat’s like many people and the month of April right to the first two weeks of May was very busy. First i got NAFDAC approval for my products FDVie Juice yaaay! Then we were vendors at the GTB Food and Drink fair , then renovation of the production facility , plus daily life!

So my garden was overgrown with Waterleaf! I remember my first attempt at planting waterleaf with seeds, i waited many months it didn’t yield until my staff told me to propagate using stems instead. Now the plant is in every pot in the garden, just dispersing its seeds. That means I’d be having a lot of waterleaf soups.

Freshly harvested waterleaf from my container garden

So after pulling out a lot of waterleaf yesterday, i made Edikang ikong

Recipe

Ingredients

  • 800g washed and choppedWaterleaf
  • 500g washed and chopped Ugu leaves
  • Assorted Meats
  • 1 cooking spoon blended pepper mix (Scotch bonnet -ata rodo/Bawa)
  • 3/4 cup palm oil
  • Stockfish
  • Smoked Fish
  • 1 tbsp blended crayfish
  • Bouillon cubes
  • Salt to taste

Procedure

  • In a pot, season your meats with salt and bouillon cubes (to your taste) *Don’t* season with onion. Add water and cook till the meat is soft and tender. I usually cook my meats with smoked fish heads for rich flavour

  • When your meat is cooked and the water is properly reduced, add your blended pepper mix and palm oil.

  • Taste to see if it requires additional seasoning, if it does add some more. Add, stock fish, smoked fish, crayfish and cook till the water is reduced completely.
  • When the water is completely reduced and you can see the palmoil glistening on the meats, add chopped water leaves.

  • (Let your washed water leaf and Ugu leaves strain in a seive to allow all the excess water get away, your chopped leaves should be near dry)

  • Stir in properly , the water leaf will wilt into the pot, let it simmer for about 3 minutes
  • Next stir in your Ugu leaves, stir it in well till it incorporates well with the waterleaf.
  • Cook with lid off , on medium heat for an additional 8 – 10 minutes.
  • Serve hot with your preferred accompaniment.

Please don’t tell my Yoruba ancestors that i almost denounced Efo Riro in favour of this tasty pot of goodness that is native to the Efik people.

Oatmeal swallow

Ebiripo 


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: “‚ÄčLabake 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

  • Cocoyam
  • Salt (to taste)
  • Moinmoin leaves (to wrap the Cocoyam paste)
Cocoyam , Moinmoin leaves

*I didn’t include the measurements as you can make work with whatever quantity works for you. 

Procedure 

  • Peel and cut the Cocoyam 
  • Grate or blend into a paste. 
  • Peeled and cut Cocoyam, Cocoyam 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.

Ebiripo

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