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| Photo credit: Google |
BY: ORESANYA BALIKIS AYOMIDE And ODU ITUNU
IKOKORE is a nigerian traditional food eaten mostly by the people of ijebu of ogun state
It is derived from water yam (isu ewura).
Ikokore also called IFOKORE by locals best enjoyed when it is eaten with cold eba or cold pap and some people enjoy eating it alone.
IKOKORE is a special delicacy prepared mostly by the people of ijebu, they prepare it for people of importance.
Ingredients :
Water yam (isu ewura)
Palm oil
Beef,chicken, turkey or ponmo (cow skin)
Water
Pepper (shonbo, tatashe or grinded pepper) depending on how spicy you want it
Eja panla gbigbe
Crayfish
Maggi
Salt to taste.
Preparations:
Cut you yam into small cubes or any shape handy for you to grate them grate your yam using the smallest face on your yam grater.
Blend your Tatashe into a smooth paste.
Wash your locust beans to make it sand and stone free then set it aside.
Boil your fish, turkey, meat or chicken to a tender texture of your choice.
Wash the panla fish with warm water to make it sand and germs free.
How to cook:
Step 1: Rinse your pot and set it on the gas cooker with water in it, add palm oil, crayfish, panla, Pepper, maggi (2 cubes) and salt to taste.
Cover the pot and allow it to boil.
Step 2: open the pot and take away the meat and any other protein added, this is to make sure after adding the blended yam your meat does not stick to the pot.
Add your blended yam by using your hand to pinch the blended yam and set it in the pot, proceed to add the beef you took out earlier stir it a little and cover the pot.
Set your gas to medium heat and allow the ikokore to cook.
Step 3: After 2 minutes, open your pot and stir with turning stick.
Your ikokore is ready to be severed, serve it with cold Eba or cold pap with a chilled juice.
Edited by: LUQMAN SHUKURAH TEMITOPE AND GBOLADE AKEEM ADEFOLARIN
Published By: MONDIU SHERIFAT OLUWASEUN