Ikokore is a Nigerian Pottage dish made with Water Yam. This delicious recipe is found among the Ijebu people of Ogun state located in the South Western part of Nigeria.
Ikokore which can be also known as ifokore is a water yam pottage that is also a native meal in some parts of Southern Nigeria more common among the Calabar and Akwa Ibom people. But there is a little difference between the way water yam pottage is prepared in these two locales. The Southern Nigerian natives prepare their water yam pottage in two different ways. One with only water yam and the other with both water yam and coco yam. The latter is called Ekpang Nkukwo while the former is called Otoh Ebere.
However In making this mouth watering meal you have to cut the water yam in smaller pieces and grate them. Water yam has got good fiber and mineral content and when prepared with palm oil and other ingredients like dried shrimps, locust beans, vegetables, the nutritional value increases greatly.
Here is how to make your special Ikokore;
Ingredients:
1/2 Tuber Water yam
2 Cooking spoons Palm Oil
3 Cups Chicken or Beef Stock/ Water
1-2 Scotch Bonnet
1 Shombo/Tatashe or 3 Tablespoons dry ground pepper
1-2 Smoked Fish or Shawa Shredded (Optional)
3 Tablespoons Crayfish
2 Cups Shredded cooked Meats (I’m using Shaki and Ponmo)
1/2 Cup Smoked Prawns (Optional)
1-2 Pieces Dried Fish (Panla) Shredded (Optional)
1 Teaspoon Fermented Locust Beans
2 Seasoning cube
Salt to taste
Instructions
- Slice your water yam into small pieces. Peel each piece then grate using the smallest part of your grater
- Add Seasoning or Salt, 1 tablespoon Crayfish in the grated water yam and mix together, you can add some Pepper if you like it spicy as well. Set aside.
- Blend the Shombo/Tatashe and Scotch Bonnet till smooth and set aside. If you’re using just Scotch Bonnet, just blend it on it’s own.
- Fry the blended pepper till oil floats to the top for 10 minutes thereabouts, stir every now and then to prevent burning.
- Add the Shredded Cooked Meats, Fish and Smoked Prawns, any other proteins you’re using, then the Ogiri, leave to cook for 10 minutes.
- After 10 minutes, remove all the meat and fish from the stew, leaving just the stew in the pot.
- Reduce the heat down a little, now scoop the grated yam into the stew, do this in both big and small lumps. The small lumps will dissolve in the stew, forming a mushy type consistency while the bigger lumps will create the lumpy Ikokore consistency. Do not stir, leave the contents to boil for 8-10 minutes on low heat.
- After cooked for 8-10 minutes stir a bit using a wooden spoon. Stir and break up clumps if you find it too clumpy or leave as it is. Now, taste for salt and seasoning, adjust if necessary.
- Transfer the cooked meats and fish back into the pot, add the rest of the crayfish and combine gently, be careful when doing this so you don’t break the clumps.
- Simmer for 3-5 minutes and it’s ready.
