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IKOKORE IJEBU (WATER YAM PORRIDGE)

Ikokore, also known as Ifokore, is a Nigerian Yam Pottage dish made with Water Yam (Isu Ewura) instead of the usual white Yam. It is a pottage recipe from the Ijebu people of Ogun state, Nigeria. If you want to hook that Ijebu guy or girl, or you want to surprise your Ijebu parents or friends, make them Ikokore! Thank me later!

INGREDIENTS

A tuber of Water yam

2 Cooking spoons

Palm Oil

1 Shombo/Tatashe or 3 Tablespoons dry ground pepper (Atagungun)

1-2 Scotch Bonnet (Ata Rodo)

1-2 Smoked Fish (Eja Kika) or Shawa (Bonga fish) Shredded

(Optional) 1-2 Pieces Dried Fish (Panla) Shredded

(Optional) Cooked Meats

(Optional) 3 Tablespoons of grounded Crayfish1/2 Cup

Smoked Prawns (Optional) 1 Teaspoon of Ogiri Ijebu (Fermented Locust Beans)

Seasoning Cubes of your preferred stock cubes

Salt to taste

 

PREPARATION METHOD

  1. Peel water yam, cut into smaller chunks and rinse with water
  2. Using a hand grater, grate the chunks of water yam into a smooth paste into a large bowl
  3. Sprinkle the water yam paste with salt and 1 seasoning cube, mix and set aside.
  4. Now to the next part.
  5. In a pot, boil water and add palm oil, add your pieces of meat and fishes and all the ‘‘obstacles’’ you like, add crayfish too and blended pepper add salt and stock cube and salt, just a bit. If you have stock, then you may not need to add salt and bouillon. Allow to boil.
  6. When it is boiling, take out the pieces of fish/meat. Prawn etc as many as you can, if you don’t do this, when the Ikokore is done cooking the pieces of fish/beef will be stuck at the bottom of the pot. (Ikokore Hack!)
  7. After taking out the fish and beef add a bit of stock cube and some salt to the grated water yam and mix it, because it is going to be in lumps you want it to have some taste.
  8. Start adding lumps of water yam to the boiling pot (if the water is hot enough the balls of water yam should float)
  9. Cover and allow to cook for about 10 minutes,
  10. Now add the pieces of fish/beef you took out earlier and sprinkle on some ground crayfish and chopped fresh peppers (ata rodo). This gives it a lot of flavor.
  11. Ps. you don’t need to mix the Ikokore when cooking at all. Just let it cook.

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