Ikokore / Ifokore

An Ijebu pottage delicacy made with grated Wateryam. Typically it is eaten with Eba (cold eba preferrably)


I’ve been craving Ikokore for weeks but I’ve been unable to cook because I’ve been convalescent. Now that I’m back on my feet, I cooked the first thing I’ve been craving. Ikokore Ijebu. I have a staff who is Ijebu, she ate it with left over Eba from the previous day. I’m  yet to try that though. 

This Ikokore is “Ikokore elemi meje” (Ikokore with Seven Lives). A joke we crack when there is a lot of protein going on in a dish. I only cook small portions of Ikokore because neither my husband nor my son eat it, I cook just enough to share with my Ijebu staff, my help, and any other person. I eat very small portions.
Recipe 

(Serves 3)

Ingredients 

  • 5 slices Wateryam 
  • 1/2 cup Palm oil 
  • 1 cup blended pepper mix  (tatashe/bawa/jalepeno pepper + Atarodo/Scotch bonnet + Onions, Ratio 4:1:1)
  • 2 cups rich stock 
  • Assorted Meats (about 100g or 1.5cups) (beef, offals, ponmo, cow foot)
  • 2 Medium sized smoked tilapia  (shredded)
  • 1/2 Cup Shredded Stock fish 
  • 1 small smoked catfish  (shredded)
  • 1/4 cup powdered crayfish
  • Salt to taste
  • 2 Bouillon Cubes  (eg Knorr)


Procedure 

  • Using the small grit of your grater, grate your slices of yam. If you have a food processor you can use the similar attachment on your processor to grate the yam.

A tuber of water yam, slices of water yam, the grater used to grate the yams, grated yam.

Shredded Bonga Fish (smoked tilapia), shredded stock fish, powdered crayfish, blended pepper mix, smoked catfish, assorted meats

  • If you don’t have your stock ready, boil your meats, season with salt, seasoning cubes and one onion. Cook till done. 
  • Then add your pepper blend, and palm oil, allow it cook for ten minutes then add the all the fish and  crayfish. If you had your stock ready, cook pepper first with palm oil, then add the stock, fish and meat. Taste for seasoning. 
  • When all these are well incorporated, spoon the grated Wateryam in small portions into the broth. If the fluid is too little add some more water and allow it to cook till the yam is well cooked. Stir with a wooden spoon or ladle. 

  • Your Ikokore should be ready within 10 minutes of adding the grated Wateryam and cooking on medium heat. 

Yam Pottage

Growing up i was not a huge yam pottage fan , most people call it yam porridge  . My dad cooks the best yam pottage, he made me like it. Well maybe because the man would nearly finish all the ingredients in the pantry that was meant for four pots of soup into one pot of pottage.   Before I cook yam pottage,  the yam has to be right, and by right I mean it has to be the variety that crumbles when you pierce it with a fork when it’s cooked, sweet and  preferably white Yam. I like my yam pottage to have some broth and chunky pieces of yam so I eat it with a spoon -squishy and chewy-. I really love to have vegetable in my pottage, le hubs doesn’t really  care for vegetable so I add mine separately.

image image

 

20170422_113128_wm

 

 

Recipe

Ingredients

•    Yam

•    Blended peppers and onion

•    Meat stock

•    Powdered Crayfish

•    Bouillon Cubes

•    Palm Oil

•    * bits of meats,  fish

Procedure

–    Peel, wash and cut yam into chunks. Add some water, salt, bouillon cubes and if you have meat stock, add the meat stock. I’ve found that yam cooked in meat stock yields great tasting yam pottage.

image image

–   When the yam is cooked  (you can pass a fork through )add palm oil,  blended pepper,  powdered crayfish. If you need to, you can add more water but be careful not to add too much.

image

–   Add your bits of precooked meats, fish, egg or fresh prawns .

–    Stir all together and Cook on medium heat still all the ingredients are well incorporated and the broth has a slightly thick consistency.

–   *If adding vegetable,  add just before you turn off the heat. This is so as not to over cook, the heat would cook it through even after the heat has been turned off.

image image

 

20170422_113624_wm

Adalu (Beans and Corn Pottage)

Beans and Corn Pottage is one of my favouriteest beans meal ever! 

Thankfully the corn season is starting,  which means an abundant supply of fresh corn. My house assistant knows how much i love beans and corn, so when she saw corn in the market today, she bought it. I could hear the excitement in her voice when she said, “Mummy we are cooking beans with it right?”

Adalu is basically made by cooking beans and corn together.

image
Adalu with Fried plantain


Recipe

•   2 1/2 Cups  Honey Beans ( Ewa Oloyin )

•   1 1/2 cups Fresh corn

•   1 cooking spoon Palm oil

•   4 tbsp blended fresh pepper (more or less, depending on your palate)

•   1 tbsp Powdered Crayfish

•    2 small Smoked Fish ( shredded )

•     1 medium sized Onion

•    Salt to taste

•     Bouillon Cubes (your Maggi,  Knorr etc)

Procedure

–  Rinse corn and get rid of threads in the corn. Pick out dirt in beans and wash. Chop Onions.

–   Using a pressure pot cook the corn for 10 –  15 minutes  before adding the washed beans and chopped onions. Cook for about 20 minutes. Cook with at least 2.5 litres of water,  that should be sufficient to cook the food through.  If you don’t have a pressure pot, no problem, use a regular pot but give the corn a head start so it can soften a bit before adding the beans.

–   After the 20 minutes in the pressure pot or when the beans has softened add, pepper,  palm oil, crayfish,  bouillon cubes,  salt and smoked fish.  Cook on medium heat  till the all the ingredients are well incorporated and the pottage has thickened.

–    Serve with fried plantain or your favourite accompaniment  or just have it as it is.  

image

Adalu

Adalu and Mackerel Sauce