- Advertisement -
Ikokore, a staple delicacy from the Ijebu people of Ogun state, Nigeria. This yummy yam pottage is made with grated water yam, palm oil, and a blend of meats and spices that makes it yummy!
Ikokore Ijebu is all about adding as many proteins as possible, so don’t be stingy with your favorite meats and fish.
This dish is a family affair, and I’m excited to share my recipe with you. With its rich flavors and hearty ingredients, Ikokore is perfect for a cozy night in with loved ones.
Ikokore Ijebu
Ikokore Ijebu is all about adding as many proteins as possible, so don't be stingy with your favorite meats and fish.
Ingredients
- 1 medium-sized water yam
- 10 pieces beef ( small chunks)
- 1 cup pieces smoked fish
- ½ cup smoked prawns ( dressed)
- 1½ tbsp palm oil
- 1 tbsp chopped Effirin
- Dried Pepper to taste
- Seasoning to taste
- Efirin (scent leaves) (optional)
- Salt to taste
Instructions
- Peel, wash and grate the water yam, add a little salt and mix.
- Season and steam the meat with onion, pepper, salt and beef seasoning.
- When meat is cooked add the smoked fish, prawns and correct seasoning, some more water and cook for about 3 minutes.
- Add the oil and cook for 5 minutes.
- Use your hand, put the water yam paste in small balls into the pot. Make sure to leave space between the balls to give enough room for the stock to boil up and cook the water yam.
- Reduce the heat to very low to allow the water yam balls cook. Do not stir immediately. If need be rock or shake the pot to free the water yam to cook.
- When cooked the balls are translucent and the sauce thickens. Takes about 15 minutes to cook though.
- When the balls are set you may use a wooden spoon to stir the pottage avoiding a squash the balls.
- Taste for salt, add the Effirin, cook for 2 minutes and your pottage is ready.
Tried this recipe?Let us know how it was!
