Recipe: How To Cook Water Yam porridge (Ikokore)

Ikokore is a local cuisine of the Ijebu people of Western Nigeria. It is made with water yam, also known as Isu Ewura. There is no limit to the variety of ingredients you can use, depending on your level of creativity. Ikokore is highly nutritous and delicious, a great recipe for the weekend.

Ingredients

Water Yam (Ewura)

Palm oil

Onions (Ground or Sliced)

Ground Fresh Pepper

Ground Crayfish

Shredded Dry Fish (Shawa/Catfish/Stock fish)

Cooked Meat (beef/assorted)

Meat Stock

Salt

Seasoning

Cooking Steps

step 1: boil water

step 2: add palm oil to the boiling water

step 3: put some pepper to your taste

Photo Credit: Dobby’s Signature

step 4: stir in the ground crayfish

step 5: add meat

step 6: include the washed dry fishes

step 7: pour in stock

step 8: cover and leave to boil together

Prepare Yam

• peel, slice, wash and grate yam

• add salt/seasoning to the grated yam

The Grand Finale

• remove meat and and fish from boiling mixture to avoid their sticking to the bottom
• add balls of grated yam to the mix
• note that yam balls should float immediately
• leave to cook for about 5 minutes
• re-add meat and fish
• garnish with cut pepper and little crayfish
• simmer for 3 minutes

Note: Avoid using fresh fish in Ikokore unless you’re cooking for a single meal.

Alternatively, watch this video of Sisi Yemmie making Ikokore below:

Source: Greennews