Ebiripo (Nigerian Mashed Taro)
Ebiripo is a steamed cocoyam parcel from the Ijebu people of Nigeria. Grated taro is seasoned, wrapped in moi-moi leaves and cooked in a small amount of water, so the leaf holds in the moisture and gives the paste a soft, dense texture. It needs only a few ingredients and a long, patient steam. Serve it alongside egusi soup or a sharp pepper sauce, or with any soup you like.
Instructions
Wash the peeled cocoyam well with salt and water. Grate it or blend it until you have a smooth paste.
Season the paste with salt and pepper if you are using it, and mix until the seasoning is evenly spread through.
Scoop some paste into a cleaned moi-moi leaf and wrap it firmly so the filling is fully sealed inside. Repeat until all the paste is used.
Set a pot over medium heat and stand the wrapped parcels in it. Pour in a small amount of water, just enough to make steam.
Cover the pot and cook over medium heat for about an hour, until the parcels are set and cooked through. Lift them out and serve with egusi soup, pepper sauce, or palm oil.
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