Categories: Ebira Food

How to Cook Oveh – Ebira Water Yam Moimoi


Oveh, pronounced as O-veh in Ebira tribe is also known as Water Yam Moimoi in English. As someone whose cultural heritage is Ebira, I can attest that this is one of the most delicious food that is native to Ebira people. I have asked a couple of my friend that are Ebira and they attested to the fact that Oveh is a very delicious meal.

Oveh is made from water yam, a kind of yam known as Evina in Ebira tribe. Similar to how beans (eza) can be used for moimoi, Evina (water yam) can also be made into moimoi known as Oveh.

Oveh  can be eaten as a main course meal or supporting meal, and just like apapa, it is also often prepared for special occasions and festive celebrations. In this article, we will take you through the step-by-step process of cooking Oveh in Ebiraland.

Ingredients needed to cook Oveh (water yam moimoi)

  • Water yam
  • Palm oil
  • Onions (2 medium sized bulbs)
  • Fresh peppers (scotch bonnet or habanero) – use quantity as desired
  • Maggi seasoning cubes (2-3 cubes)
  • Salt
  • Smoked fish
  • powdered crayfish (half cup)
  • Banana leaves or foil for wrapping

How to Cook the water yam Moimoi

Follow the steps provided below accordingly to obtain the best result from cooking the water yam moimoi

Step 1

The first step involves preparing or getting the the water yam (evinah) and other essential ingredients ready. The processes of getting the water yam and ingredients ready are highlighted below:

  • Peel the water yam and cut it into smaller sizes
  • Rinse the yam cut into small sizes thoroughly to remove any dirt or impurities.
  • Place the yam cuts in a bowl of water to prevent them from turning brown while you prepare the other ingredients.
  • Finely chop the onions and peppers.
  • put the smoked fish in warm water and leave for later use

Step 2

The second step involves grinding the water yam and the ingredients that have been prepared in stage 1. The process involved are highlighted below:

  • Drain the water from the yam cubes and transfer them to a blender for grinding
  • Add the chopped onions and peppers to the blender.
  • Blend the yam cuts, onions, and pepper together until you achieve a smooth consistency. You may need to add a little water to make the blending easier and faster, but you should be careful not to make the mixture too watery.
  • After achieving the right consistency, pour in a large bowl and set aside for use later

Step 3

The third step involves adding the required seasoning to the blended mixture from step 2. The processes are highlighted below:

  • You have the blended mixture turned in a large bowl already
  • Add palm oil to the mixture and mix well. The amount of palm oil to be added depends on your preference, but a moderate amount should be used for the best result to be obtained. Do not add too much palm oil.
  • Add the powder crayfish and crumble the washed smoked fish into the mixture and mix well
  • Dissolve the salt and maggi seasoning cubes in small quantity of warm water. After, add to the mixture and stir to mix thoroughly.

Step 4

The fourth step involves wrapping and cooking of the mixture obtained from step 3. The processes are detailed below:

  • If using banana leaves, cut them into rectangular pieces and wilt them over an open flame or by pouring boiling water over them. This makes them flexible and easier to handle.
  • Take a portion of the Oveh mixture and place it in the center of a banana leaf or foil.
  • Fold the leaf or foil over the mixture, creating a neat parcel. Repeat this process until all the mixture is used.
  • Place the wrapped Oveh parcels in a large pot or steamer.
  • Add water to the pot or steamer, making sure it doesn’t touch the Ove parcels.
  • Cover the pot or steamer and cook over medium heat for about 45 minutes to 1 hour, or until the Oveh is firm and ready for eating.

Step 5

After cooking the Oveh until it is well cooked, firm and ready to be served, the fifth step is where you serve the Oveh. The serving process is provided below:

  • Once the Oveh is cooked, remove them from the pot or steamer and allow them to cool.
  • Unwrap the parcel or portion you want to eat and serve the Oveh warm.
  • Oveh can be enjoyed on its own or served with stew or ebira akoko soup.


Oveh, or Water Yam Moimoi, is a unique and dish that reflects the rich food heritage of Ebiraland. It is a delicacy that is cherished by the Ebira people of Ebiraland and enjoyed during special occasions and gatherings such as festivals. By following this simple guide, you can recreate the authentic taste of Oveh in your own kitchen and experience the delightful flavors of Ebiraland cuisine.

Thanks for reading!


Recent Posts

How to Cook Epireru (Ireru Soup)

Introduction Epireru (Ireru soup) is a native soup of Ebira people. This soup is rooted…

2 months ago

Isete: Unraveling the Enigmatic Ancestral Snake in Ebiraland

  Introduction Nestled amidst the rolling hills and lush valleys of central Nigeria lies Ebiraland,…

7 months ago

Evabe Anebira: Advancing Unity and Progress in Ebiraland

Introduction The Ebira people, Otherwise known as the Igbira, form a vibrant ethnic group residing…

9 months ago

Itopa Anebira: Unveiling the Untold Stories of Ebira Culture

Introduction A glance look into the rich tapestry of Ebira culture, where untold stories await…

9 months ago

Concept of Omoza mengwani and its application to deeds and misdeeds in Ebiraland

Introduction The concept of "Omoza Mewangni" holds significant cultural and moral value in Ebiraland. It…

9 months ago

Viyeyeve: Reviving the Lost Traditions and Culture of Ebiraland

Introduction "Viyeyeve" , a word that is used to call on every Ebira person to…

9 months ago

This website uses cookies.