Looking For A New Food Recipe? Try Your Hands On This Ijebu Delicacy, Ikokore

Ikokore also known as ‘Ifokore’ is a popular delicacy made from Water yam. it is native to the Ijebu people of Ogun State.

This yam is very hairy, and when cut the surface is very slimy. The water yam is grated and cooked in a very rich and delicious pepper and fishy stock till it cooks and forms lumps.

It is very delicious and a good substitute for Yam porridge.

Below are the ingredients and directions on how to prepare Ikokore.

INGREDIENTS

• Water Yam
• Ground Crayfish
• Blended Fresh Pepper
• Pieces of Beef
• Beef stock
• Ponmo, Shaki, Shrimps
• Dried Fish ( Preferably “Panla”)
• Seasoning
• Salt to taste

ALSO READ:Your Yam Porridge Can Taste Better! All You Need To Do Is Watch This Easy Video

Preparation

1.  Cut Water yam in chunks, this makes it easier for you to grate.

2.  Rinse and grate into a bowl.

3.  In a pot, heat your palm oil with onions and add your blended pepper. Stir every now and then to prevent burning.

4. Add the Chicken /Beef Stock if you’re using any, if you haven’t got Stock, just add water, and continue to cook for 2 minutes.

5. 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 a lumpy Ikokore consistency.

 6. Do not stir, leave the contents to boil for 8-10 minutes on low heat.

7. Stir a bit using a wooden spoon. Stir and break up clumps if you find it too clumpy or leave it as it is. Now, taste for salt and seasoning.

8.  Add your already-cooked fish and everything meaty.

 9. Leave to simmer for 3 – 5 minutes. You can eat it alone or serve it with cold Eba like the Ijebus.