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IKOKORE: How To Prepare The Popular Ijebu Ounje Aladun

By Oluwajimisayo Opanuga
06 November 2022   |   7:00 am
Ikokore is a staple delicacy of the Ijebu native in the Western part of Nigeria. The yam pottage is made out of grated water yam (also called Isu Ewura in Yoruba). Ingredients Water yam Palm oil Stock Pepper mix Assorted Meats Smoked tilapia Stockfish Crayfish Seasoning Method 1. Blend your water yam till almost smooth.…

Ikokore is a staple delicacy of the Ijebu native in the Western part of Nigeria. The yam pottage is made out of grated water yam (also called Isu Ewura in Yoruba).

Ingredients

  • Water yam
  • Palm oil
  • Stock
  • Pepper mix
  • Assorted Meats
  • Smoked tilapia
  • Stockfish
  • Crayfish
  • Seasoning

Method
1. Blend your water yam till almost smooth.

2. Add Seasoning including the crayfish and mix them together. Then set it aside.

3. Blend the pepper until smooth and set aside.

4. Heat your pot and when it’s hot, then pour the palm oil inside.

5. Add the blended pepper, then your seasoning and salt to taste.

6. Stir every now and then to prevent burning.

7. Add the chicken or beef stock if any, if not add just add water, and continue to cook for 2 minutes.

8. Scoop the grated yam into the stew, in both big and small lumps then switch to low heat and let the pot cook for about 9 minutes.

Note that you shouldn’t stir the pot after adding the water yam lumps.

9. After nine minutes, then stir very gently with a wooden spoon, to make sure that water yam lumps does not scatter.

10. Then taste.