The popular Ijebu dish, Ikokore, is a delicacy you must try. Check out easy ways to make it!
Water yam pottage is made with water yam and is mostly eaten by the Yorubas, the Ijebu's to be precise. It is called Ikokore in Yoruba.
Ingredients for Ikokore include:
1. Water yam.
2. Dry fish, meat, fresh fish.
3. Palm oil.
5. Seasoning cube.
6. Salt to taste.
Method of cooking:
Peel the back of the water yam, grate it and place it aside.
Put a pot on the fire, add some pepper, fish, crayfish, dry fish, and meat. Let it boil for about five minutes.
When you are sure it has boiled, take it off the heater and set it aside.
Now, you can add some salt to your grated water yam and mix together with your hand. If it is too thick, add some water and mix properly.
Next, put your smooth water yam inside the pot of pepper, fish, cray fish, and meat. Do this bit by bit with your hand. When you are done, add your stock and palm oil.
Cover and let it cook for about 15 minutes. After that, turn it so it won't get burnt and cover to let it cook for another 15 minutes.
Your Ikokore is ready to be served. Note that it can be eaten alone or with cold Eba.