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IKOKORE (Water-yam pottage)

Posted by on 2/24/2003 9:02:03 AM |

Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines |   Fish & ShellFish |   Recipes

IKOKORE (Water-yam pottage)

IKOKORE (Water-yam pottage) serves 4
Wonderfully delicious made with grated water yam and favourite of ljebu's from Western Nigeria.

l kg/2lb water-yam
1 medium size smoked dry fish
1 onion (ground) 100g/4oz
fresh pepper (ground) 1oz iru
570ml palm-oil
2 tablespoon tomato puree
salt to taste.

Peel the yam, cut into medium chunks, wash thoroughly and grate into a clean bowl. Season with salt and leave aside. Pour the stock into a clean pot add other ingredients and boil for 30 minutes. Reduce heat and scoop small handfuls of grated yam into the simmering soup to form dumplings, using up all the yam mixture. Place lid on pot and gently simmer for 30 minutes until yam is cooked. Check seasoning and serve hot.


Courtesy of Laura Edet