Cookbook:Ikokore

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Ikokore
Cuisine	Nigerian cuisine
Recipe origin	southwestern Nigeria origin
Yield	4 plates
Servings	3-4 servings
Time	2 hours
Difficulty
Note	Freshly grated water yam produces the best texture. Stir carefully to avoid breaking the fish. The consistency should be thick but moist.

Ikokore is a traditional Nigerian dish native to the Ijebu and Ilaje communities of southwestern Nigeria, particularly in Ondo State. It is prepared from grated water yam cooked in a richly seasoned broth containing fish, seafood, palm oil, and spices.

The dish has a soft, pudding-like texture and is valued for its distinctive flavour and nutritional content. Ikokore is commonly served as a main meal during family gatherings, festivals, and special occasions.

Ingredients

• 1 large water yam

• 500 g assorted fish (fresh or smoked)

• 1 cup ground crayfish

• 1/2 cup palm oil

• 2–3 tablespoons ground pepper

• 1 medium onion, chopped

• 2–3 seasoning cubes

• Salt to taste

• 4 cups water or fish stock

• Periwinkles or shrimp (optional)

Equipment

• Grater
• Knife
• Chopping board
• Mixing bowl
• Large cooking pot
• Wooden spoon
• Measuring cups and spoons
• Colander or sieve
• Stove or other heat source

Preparation

Preparing the ingredient

1. Peel and wash the water yam.

2. Grate the water yam into a bowl and set aside.

3. Clean and prepare the fish and any seafood being used.

4. Chop the onion and measure out the remaining ingredients.

Cooking

5. Pour water or fish stock into a large pot and bring to a boil.

6. Add palm oil, onions, pepper, crayfish, seasoning cubes, and salt.

7. Add the fish and cook for several minutes.

8. Gradually add the grated water yam in small portions, stirring gently.

9. Allow the mixture to cook on medium heat until the yam thickens and absorbs the broth.

10.Add periwinkles or shrimp if using.

11.Continue cooking for 10–15 minutes, stirring occasionally to prevent sticking.

12.Adjust seasoning and remove from heat when the dish reaches a soft, thick consistency.

Serving

• Ikokore is usually served hot as a complete meal. It may be accompanied by:
• Fresh fish
• Smoked fish
• Assorted seafood
• Vegetables

Variations

• Some versions include crab, prawns, or other seafood.
• Smoked fish may be used in place of fresh fish.
• Additional peppers can be added for a spicier dish.