Ikokore: Here's how to make this Ijebu staple dish
Made with water yam, to enjoy Ikokore you’ll need to incorporate as many proteins as you possibly can to enrich it.
Ingredients
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Chicken or Beef Stock/ Water
Shombo/Tatashe or dry ground pepper
Smoked Fish (Eja Kika) or Shawa (Bonga fish) Shredded
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Dried Fish (Panla) Shredded
Shaki and Ponmo
Preparation
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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.
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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.
Step 7: 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.
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Do not stir, leave the contents to boil for 8-10 minutes on low heat.
Step 8: 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.
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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