How to make popular Ijebu staple dish, Ikokore
Ikokore is a very tasty meal that is mostly enjoyed with cold eba.
Also known as Ifokore, Ikokore is a pottage recipe from the Ijebu people of Ogun State, Nigeria.
Ikokore is made using water yam and garnishing it with a whole lot of protein to spice it up and make it really enjoyable.
1 hour 20 minutes
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
1. Blend your water yam till almost smooth using a blender or a yam grater.
2. Add Seasoning or Salt, Crayfish and mix together. Then set aside.
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.
4. Heat your pot and when it’s hot, add the palm oil and the Locust Beans. Then add the blended pepper, then your seasoning and salt to taste while you keep stirring to prevent burning.
5. 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.
6. 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. Leave it to boil on low heat for 10 minutes.
7. 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.
8. Add your already cooked fish and everything meaty. Leave to simmer for 3 – 5 minutes.
Your beautiful Ikokore is ready. Serve on its own or with cold Eba.Tags: Eba Ifokore Ijebu Ikokore Ogun state