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How To Cook Ikokore By Shayor

 a pot of ikokore

This is Ikokore, a native meal for the Ijebus of Nigeria. It is similar to Ekpang Kwukor that
was posted earlier only that this is not cooked with vegetables. I can tell you for free that this is a very delicious meal, when you visit an Ijebu, you can be sure to be entertained with this.

Ingredients
1 small tuber Water yam
1/4 cup Blended fresh Sombo (long red pepper)
4 Dried Shawa fish
2 large Ponmo
2 handfull Shaki
1 cup Dried prawns
2 Seasoning cubes
Salt to taste
2 cups Palm oil
Water

How I cooked it:

Peel, wash and grate water yam with the tiniest size of grater.

Add a little salt to the grated yam

Bring water to boil, when it boils, add blended
pepper,fish,shaki,ponmo,prawns.

While the content of the pot is boiling, cut grated yam into the pot in balls (like you are frying tiny puffs)
If the consistency is too thick, add water.

Then add seasoning and taste for salt

Add more salt if needed then stir

This takes 5 mins to cook,so you can turn down the heat and add ur palm oil.

Let the palm oil cook (the fresh taste disappears)

Turn off the heat.

Your ikokore is ready....

(The quantity of the palm oil u add depends on the colour of the yam after grating, if its white yam, you would need more palm oil.
I love the palm oil in it so i usually tend to add excess.)

Ikokore with vegetables:


INGREDIENTS:
1 small tuber water yam grated manually
1 large bunch green vegetables (Aleho)
1 large smoked fish (Mackerel)
2 seasoning cubes
2 cups periwinkle (Optional)
2 cups palm oil
1 medium sized onion to stirfry with pepper
1 tablespoon ground fresh pepper
salt to taste
3 cups Water to start with

DIRECTION:

  1. Wash and grate the water yam
  2. Wash periwinkle with salted warm water and chop off the tips and rinse again
  3. stir fry the onion and pepper till onion is translucent, add the fish and seasoning, stir for about a minute.
  4. Add stock or water, check for salt and cover to boil.
  5. Once it boils, cut the grated water yam in tiny balls and drop in the boiling pot. Repeat until all is done. Do not stir at this time, just cover and leave to boil for about 2 to 3 minutes then add the periwinkles.
  6. Check and stir, check for doneness by tasting a little quantity. Satisfied?
  7. Add the washed and cut green vegetables, I used amaranth (Aleho). Stir until it mixes well but not vigorously so the ikokore balls are not completely crushed. Check for taste and 
  8. Serve hot.



Comments

  1. Nice one shayor it would have been easier if u did a step by step picture procedure for learners like us ;lol
    Well done dear!

    ReplyDelete
  2. Well done Shayor, didn't know ikokore was that easy to make. I had always thought it was complicated. Thanks for sharing. Will add this recipe to my list of food to try cooking. x

    www.spynaija.blogspot.com

    ReplyDelete
  3. Good one here Shayor, but next time photos of the steps will be more helpful.

    ReplyDelete
  4. Sorry Lahmow, I forgot that I was going to send it to the blog, try and follow the steps, I'm sure you would get it, you are a fantastic cook na...ppl like me shld come and learn from you sef.. Yes spynaija, its very easy and fast too,that is excluding grating time.. Enjoy!

    ReplyDelete
  5. Nice one. Can one try it with anything other than yam?

    ReplyDelete
  6. Shayor2/25/2013

    No, Myne, only water yam, not even normal yam or cocoyam...only wateryam.

    ReplyDelete
  7. Anonymous2/26/2013

    Now, being married to an Ijebu man, this is one of the delicacies he loves. Esp when fried like akara.
    Weldone Shayor.

    ReplyDelete
  8. Shayor2/26/2013

    That's ojojo! anoda yummy meal! Most taken as a snack! I would try to send that pretty soon, I still av some wateryam left!

    ReplyDelete
    Replies
    1. ohhh so ojojo is made with water yam too?? please do send the recipe in but please rem the step by step this time ma..

      Delete
  9. Anonymous2/26/2013

    Isn't dis just grated-yam porridge?
    Same procedure but different name!
    And d oil is way 2 much!
    Ill deffo try dis out!
    P.s..OMG I tried Ewa agoyin 4 d 1st time yesterday!
    So yummy!
    D oil pepper smells devine and d taste was orgasmic!
    D pepper was like my chinese chilly I use in making my chicken chow mein!
    Ill b making me own soon!
    All tanx 2 Eya!
    Billie jean

    ReplyDelete
    Replies
    1. well it might be but this time made the Ijebu way..Its a well known Ijebu delicacy..
      http://aomosale.blogspot.co.uk/

      Delete
    2. Not me Billie Jean, Lahmow cooked that EWA AGOYIN. All I did was post the pictures.

      Delete
  10. Shayor2/26/2013

    Billie jean, pls don't grate normal yam ooo! Lolz! Its wateryam! Pls try it and I'm sure you'd testify! Ijebus rock!!!

    ReplyDelete
  11. Anonymous2/26/2013

    Nice one Shayor, abeg o make Aunty Eya or any other person teach us how to make small Chinese Cuisine's now. Make all dis Chinese Restaurant stop to dey collect our money o. Lolzzz

    ReplyDelete
  12. Anonymous2/26/2013

    Am igbo but my boyfriend is ijebu. Just sent him a pix of d delicacy n he said he loves d meal so much. Want to suprise him with it....lol.pls shayor wats shawa fish??

    ReplyDelete
  13. Shayor2/26/2013

    Hi anon.. Its dry n flat, more like the way dey smoke tilapia but its not tilapia. Not sure if its the one dey call bonga fish. Someone pls help out! Tnx.

    ReplyDelete
  14. Anonymous2/26/2013

    Yes Shayor, Shawa is also called Bonga fish(by d non yoruba speaking peeps)smoked titus fish can also be added.

    ReplyDelete
  15. Anonymous2/26/2013

    Will love to give it a try.

    ReplyDelete
  16. omotayo2/26/2013

    I just made this Ikokore, I had mine with fried plantain and it was yummy I tell U̶̲̥̅̊, my hubby had it with cold Eba and my bro in law had it with bread.
    We ended it with pineapple and I tell you dinner tonight was fantastic.
    I didn't add shaki thou, just smoked titus fish, smoked pomo and grinded crayfish.

    ReplyDelete
  17. Shayor2/26/2013

    Wow cool! I was just about to suggest to eat it with cold eba before I saw it in ur comment! Its wonderful! I avnt had it with plantain before tho! How was it? And bread??? Omg! The furthest I av gone with ikokore is with rice or with garri.. With eba is a norm in my house...and ofcourse, don't forget with eko (agidi) too is awesome!

    ReplyDelete
  18. Anonymous7/13/2013

    hmmmmm food things

    ReplyDelete
  19. Anonymous7/26/2013

    Am certainly gonna try dis tomorrow. Am not Yoruba but luv ikokore. Pls can sumbody tell me delicacies taken in Edo state cos d only tin my dad knows is banga soup and my mum knows nothing but my dad will say u can't get d ingredients to prepare dier meal and my mum is from ondo, we eat normal food in my aus. I really wld luv to know more meal from Edo state. Tnx. Tare

    ReplyDelete
  20. Anonymous11/10/2013

    I tried this & it was soo yummy but I made it too watery..i loved it tho. I added diced turkey, dried hake fish, & titus fish. 2 yrs old daughter loved it too

    ReplyDelete
  21. Anonymous11/03/2014

    Hey, everyone! Loved your comments on ikokore. After adding all d ingredients, try adding just a handful of fresh ugwu leaves to give it colour and healthy deliciousness! Hmm, yummy!

    ReplyDelete
  22. Anonymous1/06/2016

    There's no limit to what you can add to ikokore. I'm an ijebu-igbo babe. I tell you this is the real ikokore. Pls do t add any veges if it's the ijebu-igbo way. You can also add diced egg. Shayor you rock. Thanks.

    ReplyDelete

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