Ikokore is a staple delicacy of the Ijebu native in the Western part of Nigeria. The yam pottage is made out of grated water yam (also called Isu Ewura in Yoruba).
Ingredients
- Water yam
- Palm oil
- Stock
- Pepper mix
- Assorted Meats
- Smoked tilapia
- Stockfish
- Crayfish
- Seasoning
Method
1. Blend your water yam till almost smooth.
- Add Seasoning including the crayfish and mix them together. Then set it aside.
- Blend the pepper until smooth and set aside.
- Heat your pot and when it’s hot, then pour the palm oil inside.
- Add the blended pepper, then your seasoning and salt to taste.
- Stir every now and then to prevent burning.
- Add the chicken or beef stock if any, if not add just add water, and continue to cook for 2 minutes.
- Scoop the grated yam into the stew, in both big and small lumps then switch to low heat and let the pot cook for about 9 minutes.
Note that you shouldn’t stir the pot after adding the water yam lumps.
- After nine minutes, then stir very gently with a wooden spoon, to make sure that water yam lumps does not scatter.
- Then taste.
Source: Guardian