Ikokore
Ikokore is a traditional Nigerian dish native to the Ijebu and Ilaje communities of southwestern Nigeria, particularly in Ondo State. It is prepared from grated water yam cooked in a richly seasoned broth containing fish, seafood, palm oil, and spices. The dish has a soft, pudding-like texture and is valued for its distinctive flavour and nutritional content. Ikokore is commonly served as a main meal during family gatherings, festivals, and special occasions.
Source and licence
"Ikokore" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Ikokore, revision 4678236), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Ikokore&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4678236
What was changed: Reformatted by Food DataSilos from the wiki page: ingredients and steps extracted, links and templates removed. This adaptation is also licensed CC BY-SA 4.0.
Nigeria. Associated with Nigeria by the wiki page's category (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- 1 large water yam
- 500 g assorted fish (fresh or smoked)
- 1 cup ground crayfish
- 1/2 cup palm oil
- 2–3 tablespoons ground pepper
- 1 medium onion, chopped
- 2–3 seasoning cubes
- Salt to taste
- 4 cups water or fish stock
- Periwinkles or shrimp (optional)
Method
- Peel and wash the water yam.
- Grate the water yam into a bowl and set aside.
- Clean and prepare the fish and any seafood being used.
- Chop the onion and measure out the remaining ingredients.
- Pour water or fish stock into a large pot and bring to a boil.
- Add palm oil, onions, pepper, crayfish, seasoning cubes, and salt.
- Add the fish and cook for several minutes.
- Gradually add the grated water yam in small portions, stirring gently.
- Allow the mixture to cook on medium heat until the yam thickens and absorbs the broth.
- Add periwinkles or shrimp if using.
- Continue cooking for 10–15 minutes, stirring occasionally to prevent sticking.
- Adjust seasoning and remove from heat when the dish reaches a soft, thick consistency.