Some of our Afrolems fans asked for us to do a recipe for ikokore, coincidentally I was planning on putting up a receipe too. Ikokore is an ijebu dish and it is similar to Ekpang Nkukwo the major difference is the use of water yam for ikokore and cocoyam for Ekpang Nkukwo. It is prepared basically the same way you prepare yam pottage. The first time I made ikokore I was 14, and this is the second I’m preparing this dish. It is relatively easy to prepare, and you can eat it with eba but I think it is perfectly fine on its own. I hope you enjoy
Prep Time: 20 mins
Cook Time: 1 hour
- 1/2 Tuber of Yam (4 thick Slices)
- 4 Jamaican Hot pepper
- 2 Bell Peppers
- Bulb of Onion
- 4 cubes maggi
- Ground Crayfish
- Dry Fish (Sharwa)
- Red Oil
- Boil shaki, meat and chicken cut into tiny pieces and set aside.
- Put red oil in a pot, enough oil to cover the base of the pot (The amount of oil you add will determine how red the ikokore will be).
- Blend Jamaican pepper, bell peppers, onion and put into a pot of hot oil and allow to fry for 5-7 minutes under medium to low heat.
- Add a cup of water and allow the pepper to boil for 10-15 minutes.
- Grate the water yam and add a spoon of salt.
- Soak the dry fish in hot salted water for 5-10 mins and set aside.
- Add a teaspoon of salt, maggi, half a teaspoon of curry and 2 teaspoon of ground crayfish.
- Allow to boil for an additional 5 minutes.
- Scoop the water-yam using your hand or spoon in small balls into the sauce.
- Allow the yam to set and add add a little water before stirring
- Cook for an additional 10 minutes and serve.
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