Home Forums African Foods and Recipes Easy Steps to Make Ikokore; Ijebu Ounje Aladun.

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    Grace Amos


      Ikokore, also known as Ifokore, is a Nigerian Yam Pottage dish. It is a staple delicacy of the Ijebu native in western Nigeria. Ikokore is made out of grated Isu Ewura; Water Yam, instead of the normal White Yam. this native dish is best enjoyed when you use as much protein as possible to enrich it, like shaki, Ponmo, chicken, goat meat, gizzard, smoked turkey, smoked fish, Eja Shawa, Panla, Eja kika (most of these are indigenous to the Yoruba tribe) and the more the merrier.


      To prepare this native delicacy, you need;

      • Water yam.
        Palm oil.
        Meat stock.
        Pepper mix which includes scotch bonnet pepper (Ata Rodo), and in some cases dry ground pepper (Ata Gungun). If you want your dish less spicy, you can settle for Shombo (Long red pepper).
        Assorted meats; as mentioned earlier.
        Smoked tilapia.
        Stockfish, also called Eja Panla.
        Crayfish, to give your dish some native feel.


      If you have all of these ingredients, be sure to make a mouth-watering Ikokore dish.


      To begin preparation, the water yam is peeled, cut into small bits, and then grated using the smallest part of the grater. You can also substitute for a blending machine, the water yam is blended until it has a smooth consistency.


      After this, seasoning is added including the crayfish, and mixed together. This is then set aside. The scotch bonnet pepper and Shombo are blended and then set aside.


      Proceed to heat up palm oil on medium heat. Add the pepper mix, seasoning, and salt to taste when it is hot. This is allowed to fry until oil floats to the top, which takes about 10 minutes. While frying, stir to prevent burning.


      The meat stock is added at this point and if not, you can add water and allow to cook. Add the shredded cooked meat, fish, smoked prawns and any other protein to be used, then allow to cook. Thereafter, remove the meat and fish from the stew.


      Turn the heat down to low, then 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. Do not stir, leave the contents to boil for 8-10 minutes on low heat…


      Proceed to stir gently using a wooden spoon. Stir and break up clumps if you find it too clumpy or leave it as it is. Transfer the cooked meats and fish back into the pot, add the rest of the crayfish, and combine gently. Allow to simmer for a few minutes and it’s ready.


      This wonderful delicacy can be served on its own or with cold pap (Eko) or cold Eba (Eba Tutu), just the typical Ijebu way.



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