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)
How to prepare:
- Peel and cut water yam in sizable pieces. Grate the water yam.
- 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.
- 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.
- 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.
- 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)
- Cover and allow to cook for about 10 minutes,
- Then add the pieces of fish/beef taken out earlier and sprinkle some ground crayfish and chopped fresh peppers (ata rodo).
- Don’t mix the ikokore while cooking at all, just allow it cook.