Ikokore Ijebu (Water Yam Porridge)
Ikokore is a very unique food founded and loved by ijebu people (they inhabit the south – central part of Yorubaland in western Nigeria). Ijebu is a sub ethnic group of the Yoruba tribe.
Water yam is use to prepare Ikokore, unlike white yam porridge known as “Asaro“. There is more similarities than differences between the preparations of these meals (Asaro and ikokore). “Isu ewura” Water yam, is one of the oldest food crop also known as wild yam.
Water yam is well known for its wide range of medicinal uses, it helps to boost the immune system and slow down ageing process. It contains lots of minerals like calcium, potassium, iron, phosphorus and copper and contains vitamins like vitamins A, C, E and some of B vitamins.
Majority are not informed about the qualities of water yam or even how to prepare because of some basic steps in its preparations that some people see as difficult or stressful. Water yam may be used also to prepare meals like “ojojo”-water yam balls and serve with Pap, boiled and served with fish sauce…..
Dried fish (different kinds)
Salt to taste
- With a knife, peel water yam, slice in handy bit (big enough to hold and rub across a grater), grate completely with little or no piece left.
- Peel off the dried fish skin, debone and rinse in Salt water to remove germs.
- Blend fresh pepper with lots of onions;
- Scrape dirt from ponmo in clean water with a knife.
- Grate water yam inside a bowl with a grater.
- Boil maet with onions, seasonings cubes with salt to taste
Cooking time: 1hour
- In a boiling water, add blended pepper, crayfish, fish and ponmo. Allow to boil for 5 minutes and then add Seasoning cubes. Leave this on heat for 10minutes.
- Mix grated water yam with little salt and then begin to portion into the boiling ingredients.
- Allow this to boil for 15 minutes then stir.
- Check for salt and add little or no salt, if necessary. Stir again, allow simmer for another 5 minutes, then bring down from heat and serve.