Ikokore
Ikokore, also known as Ifokore, is a traditional Nigerian dish from the Yoruba ethnic group. It is a deliciously satisfying one-pot meal made from grated water yam, locally known as “Isu Ewura” in Yoruba.
Ingredients
- 1 Tuber Yam
- 2½ Cooking spoon Palm oil
- Red scotch bonnet (ata rodo pepper)
- 2 Smoked fish or iced fish (shredded)
- 2 Dried fish (panla) shredded
- 2 Cups Meat and ponmo (cow skin) Shredded
- 4 Tablespoon Crayfish
- 2 Cups Smoked prawns(optional)
- 1 Bunch Vegetable(optional)
- 1 Teaspoon Iru (locust beans)
- Salt and seasoning to taste
Instructions
- Peel and grate the yam.1 Tuber Yam
- In a pot, heat the palm oil over medium heat until it becomes clear. Be careful not to overheat the oil.2½ Cooking spoon Palm oil
- Add the diced red scotch bonnet pepper to the hot oil. The amount you use depends on your desired level of spiciness, so adjust to your taste.Red scotch bonnet (ata rodo pepper)
- Toss in the shredded smoked fish and dried fish into the pot. Let them fry for a few minutes to release their flavours into the oil.2 Smoked fish or iced fish (shredded), 2 Dried fish (panla) shredded
- Add the shredded meat and ponmo (cow skin) to the pot. Cook everything together until the meat is nicely browned and infused with the spicy oil.2 Cups Meat and ponmo (cow skin) Shredded
- Stir in the crayfish and smoked prawns (if using). This adds an extra layer of rich flavour to the dish.4 Tablespoon Crayfish, 2 Cups Smoked prawns(optional)
- Add the grated yam into the pot, bit by bit, while stirring continuously. This ensures the yam blends nicely with the flavourful mixture.
- Sprinkle in the Iru (locust beans), and season the mixture with salt and your favourite seasoning.1 Teaspoon Iru (locust beans), Salt and seasoning to taste
- If you're adding vegetables to your Ikokore, wash and chop them finely. Add the chopped vegetables to the pot and stir them in.1 Bunch Vegetable(optional)
- Reduce the heat to low, cover the pot, and let the Ikokore cook for about 15 to 20 minutes. This allows the flavours to meld together, and the yam to become soft and tender.
- Give it a final stir, and your delicious Ikokore is ready to serve!
Notes
Note: You can use a grater or a blender, as per your preference. If using a blender, ensure you blend at a slow speed to maintain a pudding-like texture.
If using vegetable you can use spinach, ugu (pumpkin leaves), or any leafy green of your choice.
Ikokore tastes even better the next day, as the flavours continue to develop and intensify. So, if you have any leftovers, consider yourself lucky!
Tried this recipe?Let us know how it was!