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Ebiripo (Nigerian Mashed Taro)

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.

Source and licence

"Ebiripo (Nigerian Mashed Taro)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ebiripo_(Nigerian_Mashed_Taro), revision 4638634), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ebiripo_(Nigerian_Mashed_Taro)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4638634

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Wash the cocoyam thoroughly with salt and water. Grate or blend it into a paste.
  2. Season the paste with salt and pepper, and mix well.
  3. Scoop the paste into the moi-moi leaves, and wrap them to seal in the mixture.
  4. Place a pot on medium heat, and arrange the wrapped parcels in the pot. Add a small amount of water to the pot.
  5. Cover the pot, and cook over medium heat for about an hour to steam the ebiripo.
  6. Remove, and serve with egusi soup, pepper sauce, or palm oil.