Ikokore is a special delicacy of the Ijebu and Remo people from Ogun State, Nigeria. Ikokore is made with water yam, to enjoy Ikokore you will need to incorporate as many proteins as you possibly can to enrich it.
Ingredients
Water yam
Palm oil chicken or beef stock
Water
Sombo/tatashe/dry ground pepper
Smoked fish (eja kika) or shawa (bonga fish) shredded
Dried fish (panla) shredded
Shaki and Ponmo
Crayfish
Seasoning
Preparation
- Blend your water yam till almost smooth.
- Add seasoning or salt, crayfish and mix together. Then set aside.
- Blend the Shombo/Tatashe and scotch bonnet until smooth and set aside. If you are using the scotch bonnet just blend it on its own.
- Heat your pot and when is hot, add the palm oil, then the locust beans (iru).
- Add the blended pepper, then your seasoning and salt to taste.
- Stir every now and then. Add your seasoning and salt to taste.
- Add the chicken/beef stock if you’re using any, if you haven’t got stock, just add water and continue to cook for two minutes.
- 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. Do not stir, leave the contents to boil for 8-10 minutes on low heat.
- 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.
- Add your already cooked fish and everything meaty. Leave to simmer for 3-5 minutes and it’s ready. To enjoy your Ikokore you can eat it with cold Eba.
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