Ikokore, also known as Ifokore, is a popular Ijebu treat made from water yam. This yam is very hairy, and when cut, the surface is very viscous.
The yam is grated and cooked in creamy and delicious pepper and fishy stock until cooked and form lump. It is delicious and a good substitute for yam porridge.
Here are the ingredients and instructions on how to prepare Ikokore.
- Water yam
- Ground crayfish
- Fresh blended peppers
- Pieces of meat
- Meat stock
- Ponmo, Shaki, shrimps
- Dried fish (preferably “Panla”)
- Salt to taste
- Cut the water yam into pieces, making it easier to grate.
- Rinse and grate in a bowl.
- In a pot, heat palm oil with onions and add the blended pepper. Stir occasionally to avoid burns.
- If using, add chicken/meat stock, if you don’t have one, add water and continue cooking for 2 minutes.
- Put grated yam into the stew in a large and small lump. A small lump will dissolve in the stew, forming a soft consistency, while an enormous lump will create a lumpy texture of Ikokore.
- Do not stir, simmer for 8 to 10 minutes on low heat.
- Stir a little with a wooden spoon. Stir and break the bumps if they appear to be overturned, or leave them as they are. Now try salt and spices.
- Add cooked fish and whatever is meaty.
- Simmer for 3 to 5 minutes. You can eat it yourself or serve it with a cold Eba like Ijebus.