How To Make Ikokore Ijebu.. (water yam portage)

Ikokore Ijebu 

Ikokore, also known as Ifokore, is a Nigerian Yam Pottage dish made with Water Yam  (Isu Ewura) instead of the normal Puna/ White Yam. It is a pottage recipe from the Ijebu people of Ogun state, Nigeria.

Ingredients:

• Half Tuber Water yam
• 2 Cooking spoons Palm Oil
• 3 Cups Chicken or Beef Stock/ Water
• 1 Shombo/Tatashe or 3 Tablespoons dry ground pepper (Atagungun)
• 1-2 Scotch Bonnet (Aa tRodo)
• 1-2 Smoked Fish (Eja Kika) or Shawa (Bonga fish)Shredded  (Optional)
• 1-2 Pieces Dried Fish (Panla) Shredded (Optional)
• 2 Cups Shredded cooked Meats (I’m using Shaki and Ponmo)
• 3 Tablespoons Crayfish
• 1/2 Cup Smoked Prawns (Optional)
• 1 Teaspoon Ogiri Ijebu (Fermented Locust Beans)
• 2 Knorr Chicken Cubes of your preferred bouillon cubes
• Salt to taste

Preparation:

Slice your water yam into small pieces. Peel each piece then grate using the smallest part of your grater.

When you’re done grating the Water Yam, 

Add Seasoning or Salt, 1 tablespoon Crayfish and mix together, 

Add some Pepper as well. Then set aside

Blend the Shombo/Tatashe and Scotch Bonnet till smooth and set aside. 

Get a medium size pot and place on a hob on medium heat.

Add the palm oil, then the Locust Beans, 

Add the blended Pepper, then the Knorr Cubes and Salt to taste. 

Leave to fry till oil floats to the top. This should take 10 minutes thereabouts, stir every now and then to prevent burning…

Now, add the Chicken and some water, continue to cook for 2 minutes. 

Add the Shredded Cooked Meats, Fish and Smoked Prawns, any other proteins you’re using, then the Ogiri, leave to cook for 10 minutes

Remove all the meat and fish from the stew, leaving just the stew in the pot.

Turn the heat down to low, now scoop the grated yam into the stew, do this 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.

Transfer the cooked meats and fish back into the pot, 

Add the rest of the crayfish and combine gently, be careful when doing this so you don’t break the clumps.

Leave to simmer for 3 – 5 minutes and it’s ready…