I kokore is a pottage recipe from the Ijebu and Remo people of Ogun State, Nigeria. It is made with water yam so you need to add a lot of protein to enrich it. it is made specifically from Isu ewura [water yam]. This yam has a lot of hair on its skin and is extremely slimy when you cut it. Growing up, it was one of the delicacies I relished.
Water yam [isu ewura]
Chicken/beef/ stock fish
Ogiri ijebu [fermented locust beans]
- Slice the water yam. Remove the hairy peel, grate it finely or blend your water yam till it is almost smooth
- Add seasoning or salt, crayfish and mix together
- Blend the tatase/Rodo
- Pour some palm oil and heat it till it is hot enough. Then add the locust beans and mix it for a minute
- Add beef stock, seasoning and the blended pepper [and salt to taste if you do not use beef stock] cook for 5 minutes.
- Stir frequently to prevent from burning
- Scoop the grated yam into the stew, in both big and small lumps. The small lumps will dissolve into 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 it as it is. now, add salt to taste and seasoning.
- Leave to simmer for 3- 5 minutes and it is ready….
You can serve it with beef, fish or any other protein you prefer.
Serve Ikokore on its own or with cold Eba.