Another wateryam delicacy from the Ijebus. Enjoy Ikokore as main dish or with eko or eba.
- Wateryam, 1 tuber
- Palm Oil, as desired
- Fresh Sombo (long red pepper), blended
- Onions, 2 medium bulbs
- Ponmo, 2 large cuts
- Seasoning, 2-3 cubes
- Salt to taste
- Peel, wash the water yam. Cut into chunks and grate to a thick, elastic paste.
- Add a little salt to the paste and mix well.
- Boil the the blended pepper, onions, ponmo, and shrimps in a pot.
- Now, mold the water yam paste (using your hand or a cooking spoon) and drop into the boiling mixture. Do this until all the paste has been added into the pot. Add some water if your pot’s content is too thick.
- Crush the seasoning cubes and salt. Stir gently and taste for salt. You may add more if necessary.
- Cover and allow to cook for 5 to 10 minutes.
- Finally, turn down the heat and add some palm oil as desired. Your target is to obtain to brownish/ reddish colour as well as a rich palm oil flavour.
- Allow to cook for about 5 minutes over the low heat (to minimise frying or burning) and turn off the heat.
- You know your Ikokore is ready from the delicious aroma that fills your kitchen! Serve and Enjoy!