How to Prepare Ijebu Pottage (Ikokore)

Written by Gloria Irabor

Ikokore or Ifokore is a pottage dish made with water yam, and popularly eaten by the ijebu people of Ogun State, Nigeria.

Here is how to make this staple dish:



  • Water yam
  • Palm oil
  • Chicken or beef stock/ water
  • Shombo/tatashe or dry pepper
  • Shredded smoked fish (eja kika)
  • Shredded dried fish (panla)
  • Shaki
  • Ponmo
  • Crayfish
  • Seasoning

How to prepare:

  1. Peel and cut water yam in sizable pieces. Grate the water yam.
  2. In a pot, boil water and add palm oil, add pieces of meat and fish, crayfish, seasoning and blended pepper, then add salt, and allow to boil.
  3. While it is boiling take out the pieces of fish/meat etc as many as possible/ if not when the ikokore is done the pieces of fish/beef will be stuck at the bottom of the pot.
  4. After taking out the fish and beef, add some salt to the grated water yam and stir it, because it is going to be in lumps.
  5. Start adding lumps of water yam to the boiling pot of water (if the water is hot enough, the balls of water yam should float)
  6. Cover and allow to cook for about 10 minutes,
  7. Then add the pieces of fish/beef taken out earlier and sprinkle some ground crayfish and chopped fresh peppers (ata rodo).
  8. Don’t mix the ikokore while cooking at all, just allow it cook.
  9. Serve
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About the author

Gloria Irabor

I love to be engrossed in a world of creativity and I detest injustice. I can analyse almost anything but most of all I try to get better in everything I do.

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