Ikokore, also known as Ifokore, is a Nigerian Yam Pottage dish made with Water Yam (Isu Ewura) instead of the normal Puna/ White Yam. It is a pottage recipe from the Ijebu people of Ogun state, Nigeria. I’m yet to come across an Ijebu person who doesn’t love Ikokore, almost everybody from ijebu ogun state makes Ikokore a staple in their household. To really enjoy Ikokore, you’ll need to incorporate as much proteins as you possibly can to enrich it. Your best bets are Shaki, Ponmo, Chicken, Goat meat, Gizzard, Smoked Turkey, Smoked Fish, Eja Shawa, Panla, Eja Kika, the more the merrier.
Ikokore is a special dish of the Ijebu people of Nigeria and it really is a truly amazing dish. Something extra, extra special that can be served on its own or eaten with Cold Pap or cold Eba (garri).
- Water yam
- Palm Oil
- Chicken or Beef Stock/ Water
- Shombo/Tatashe or dry ground pepper
- Smoked Fish (Eja Kika) or Shawa (Bonga fish) Shredded
- Dried Fish (Panla) Shredded
- Shaki and Ponmo
Step 1: Blend your water yam till almost smooth.
Step 2: Add Seasoning or Salt, Crayfish and mix together. Then set aside.
Step 3: Blend the Shombo/Tatashe and Scotch Bonnet until smooth and set aside.
If you’re using just Scotch Bonnet, just blend it on its own.
Step 4: Heat your pot and when it’s hot, add the palm oil, then the Locust Beans.
Step 5: Add the blended pepper, then your seasoning and salt to taste.
Step 6: Stir every now and then to prevent burning.
Add the Chicken /Beef Stock if you’re using any, if you haven’t got Stock, just add water, continue to cook for 2 minutes.
Step 7: Now scoop the grated yam into the stew, 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.
Step 8: Stir a bit using a wooden spoon or turning stick. Stir and break up clumps if you find it too clumpy or leave as it is. Now, taste for salt and seasoning.
Step 9: Add your already cooked fish and everything meaty.
Leave to simmer for 3 – 5 minutes and it’s ready…
Serve Ikokore on its own or with Cold Eba.
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