Ebiripo is one of those quiet meals that never tries too hard.
You won’t find it everywhere, but in Ijebu land especially among the Remo people this cocoyam-based dish holds its ground.
It’s simple, filling, and when paired with Efo Riro or Efo Elegusi, it becomes unforgettable.
What Is Ebiripo?
It’s made from grated cocoyam, wrapped tightly in leaves, and steamed until firm. No oil. No spice. Just the earthy goodness of the cocoyam.
But don’t let the plainness fool you Ebiripo is built for bold soups.
Perfect Pairings
• Efo Riro: A rich Yoruba vegetable stew made with spinach, peppers, locust beans, and palm oil. The spiciness and oiliness of Efo Riro balances the mild taste of Ebiripo.
• Efo Elegusi: A thick, nutty soup made from ground melon seeds. It’s creamy, dense, and packed with flavor just what Ebiripo needs to shine.
Together, they create the kind of meal that makes you pause between bites. The kind that reminds you of your mother’s kitchen.
Cultural Weight
• Regional Identity: It’s a signature dish in Ijebu towns, especially in Remo.
• Ceremonial Use: Common during weddings, festivals, and family gatherings.
• Rooted in Heritage: Many Ijebu people see Ebiripo as more than food it’s a cultural marker.
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Health Benefits Cocoyam (Ebiripo’s base):
• High in fibre
• Supports digestion
• Good for energy and satiety
• Contains potassium and magnesium
Efo Riro & Efo Elegusi
(Vegetable-based soups):
• Packed with iron and vitamins
• Boost immunity
• Promote healthy skin and eyes
• Offer protein from meats, fish, and seeds.
This meal is perfect for anyone looking to eat clean but still feel full and satisfied.
How to Make It Ebiripo:
• Peel and grate cocoyam
• Add a bit of salt
• Wrap in clean leaves (banana or uma)
• Steam for about an hour
Efo Riro or Efo Elegusi:
• Blend tomatoes, peppers, and onions
• Fry with palm oil and seasonings
• Add vegetables (like spinach or ugu)
• Include meats, fish, or stockfish as preferred
• For Efo Elegusi, add ground melon seeds and simmer.
In Conclusion Ebiripo stands tall as more than just food it’s memory, identity, and pride served on a plate. Paired with rich, flavorful soups like Efo Riro or Efo Elegusi, it brings balance: soft meets bold, plain meets spicy.
For the Ijebu people, it’s a quiet way of staying rooted. For anyone who tastes it, it’s a reminder that tradition still feeds us in every sense of the word.