Hello great people! Welcome to another exciting time on  GOURMET GUIDE! This week on our regular food programme on RADIO UNILAG 103.1FM, two  beautiful young ladies Tolulope James and Toluwani Adeleke visited the RADIO UNILAG Studio and taught us how to make Ebiripo and Ojojo. These are lovely Nigerian delicacies that  you will like. They are  very peculiar to the South West, Ogun state to be precise. Ijebus relish these food a whole lot and they quite easy to prepare. Enjoy them!


This is a rich cocoyam delicacy that is prepared like moi –  moi. The cocoyams are grated and wrapped in these moi moi leaves and steamed until set! Hmmn lets go!


Recipe for 3 servings

  • 6 Tubers of cocoyam
  • Salt and seasoning  to taste
  • 2 cookiing spoons of Palm oil
  • Moi moi leaves for wrapping the puree

For the pepper sauce otherwise known as Ata Din – din!

  • 6 Tomatoes
  • 4 Pieces of ata rodo
  • 2 Tatashe – red bell pepper
  • 1 Medium sized red onion
  • Palm oil


How to prepare

Step1: Peel the skin off the cocoyam, and place into a bowl of salt and water, this will help the cocoyam retains its colour.

Step2: Grate the cocoyam by using the  tiny and closely packed side of the grater.

Step3: Simply salt the grated mixture and wrap in local leaves and place it in a pot with a leaf or chopped off stems lining the base of the pot.

Add a full cup of water to the pot, top off with a spare leaf and cover the pot. Let it steam on low heat until it is ready!

Step4: For the pepper sauce  blend 6 tomatoes, 4 pieces of ata rodo, 2 tatashe, and 1 medium size red onion for a rich pepper mixture which you’ll leave to boil for some minutes to reduce the water content.

Step5: Since it will be served with the Ebiripo, you can decide to fry the chopped onions with water blended crayfish and iru using 2 cooking spoon of palm oil. Once the onions have softened add the pepper and fry till it thicken and absorb all the palm oil. the aroma is usually inviting!



130 thoughts on “TODAY’S MENU EBIRIPO

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