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IKOKORE – WATER YAM POTTAGE
Hi everyone.
It’s been a quite busy week, and as the saying goes ”he that does not work, let
him not eat”. So, because you’ve worked, you ought to eat. And that’s why I’ve
brought you this new delicacy(IFOKORE) well identified with the Southwest
people of Nigeria – the Ijebus, Ogun State. Ifokore, also known is Ikokore is
made with water yam, as compared to the normal pottage which is made with the
puna yam. Ifokore is a delicacy highly venerated by the Ijebus – it’s more than
just a meal to them, it symbolic of their culture. Ifokore could best be served
with hot pap or cold Eba.
Ikokore is quite a delicacy and to have that
optimal pleasure while feasting on it, you have to feature in it some assorted
better known as ‘Orisirisi’ like Shaki, Ponmo, Gizzard, Chicken, Eja kika,
Smoked Fish etc. It’s plenty abi? Yeah Oppooorr. Now let’s get into it…!
To prepare
this sumptuous meal we’d be needing these ingredients….
1.Tuber
Water yam
2.Cooking
spoons Palm Oil
3.Cups
Chicken or Beef Stock/ Water
4.Shombo/Tatashe
or 3 Tablespoons dry ground pepper (Atagungun)
5. Scotch
Bonnet (Ata Rodo)
6. Smoked Fish
(Eja Kika) or Shawa (Bonga fish).
7. Pieces
Dried Fish (Panla) Shredded (Optional)
8. Cups
Shredded cooked Meats (Shaki or Ponmo)
9.
Tablespoons Crayfish
10. Teaspoon
Ogiri Ijebu (Fermented Locust Beans)
11. Salt
& Seasoning
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, if you can tolerate hotness, you can add some Pepper as well.
Then set aside…
Blend the shombo/tatashe and scotch bonnet till smooth and set aside. If you’re using
just scotch bonnet, just blend it on it’s own. Get a pot and place it on a on medium heat. When it’s hot, add the palm
oil, then the locust beans. Leave the locust beans for a minute, then add the
blended pepper, then the seasoning and salt.
Leave to fry
till oil floats to the top. This should take 10 minutes thereabouts, stir every
now and then to prevent burning. Add the ground pepper or blended scotch bonnet
into the palm oil and continue with the other steps, skip the pepper frying
process. Now, add the chicken /beef stock if you’re using any, if you haven’t
got stock, just add 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. After this, 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.
Who dey
breathe??! The aroma of our IOKORE don dey choke oo…Lol
·
IKOKORE – WATER YAM POTTAGE
Hi everyone.
It’s been a quite busy week, and as the saying goes ”he that does not work, let
him not eat”. So, because you’ve worked, you ought to eat. And that’s why I’ve
brought you this new delicacy(IFOKORE) well identified with the Southwest
people of Nigeria – the Ijebus, Ogun State. Ifokore, also known is Ikokore is
made with water yam, as compared to the normal pottage which is made with the
puna yam. Ifokore is a delicacy highly venerated by the Ijebus – it’s more than
just a meal to them, it symbolic of their culture. Ifokore could best be served
with hot pap or cold Eba.
Ikokore is quite a delicacy and to have that
optimal pleasure while feasting on it, you have to feature in it some assorted
better known as ‘Orisirisi’ like shaki, ponmo, gizzard, chicken, kja kika, smoked fish etc. It’s plenty abi? Yeah Oppooorr. Now let’s get into it…!
To prepare
this sumptuous meal we’d be needing these ingredients….
1.Tuber water yam
2.Palm Oil
3. Chicken or beef stock/ Water
4.Shombo/tatashe
or dry ground pepper (Atagungun)
5. Scotch bonnet (Ata rodo)
6. Smoked fish
(Eja Kika) or shawa (Bonga fish).
7. Dried Fish (Panla) Shredded (Optional)
8. Shredded cooked meats (Shaki or Ponmo)
9. Crayfish
10. Ogiri Ijebu (Fermented Locust Beans)
11. Salt
& Seasoning.
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, crayfish and
mix together, if you can tolerate hotness, you can add some pepper as well.
Then set aside…
Blend the shombo/tatashe and scotch bonnet till smooth and set aside. If you’re using
just scotch bonnet, just blend it on it’s own. Get a pot and place it on a on medium heat. When it’s hot, add the palm
oil, then the locust beans. Leave the locust beans for a minute, then add the
blended pepper, then the seasoning and salt.
Leave to fry
till oil floats to the top. This should take 10 minutes thereabouts, stir every
now and then to prevent burning. Add the ground pepper or blended scotch bonnet
into the palm oil and continue with the other steps, skip the pepper frying
process. Now, add the chicken /beef Stock if you’re using any, if you haven’t
got stock, just add 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. After this, 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.
Who dey
breathe??! The aroma of our IKOKORE don dey choke oo…Lol
Then you can stir a bit using a
wooden spoon. Stir and break up clumps if you find it too clumpy or leave as it
is if you don’t mind. Now, taste for salt and seasoning, adjust if necessary.
Now, 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. Serve Ikokore on its
own or with Cold Eba (Eba Tutu), the typical Ijebu way! II
Ladies and gentlemen, I present to you our delicious ikokore
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