Ikokore is a cherished dish from the Yoruba culture, particularly popular in the Ijebu region. This water yam porridge is a savoury delight, deeply rooted in traditional flavors. Here is the recipe for you to try it out.
Prep Time: 20 mins.
Cook Time: 30 mins.
Total Time: 50 mins.
Servings: 8
Ingredients:
• Half of a water yam
• Two cups of shredded Ponmo
• Three tablespoons of ground crayfish
• Two smoked fish
• ¼ cup of palm oil
• Two seasoning cubes
• One Tatashe pepper
• Two Scotch Bonnet peppers
• Two pieces of dried shredded Panla
• Salt, to your preference
Method
Prepare the water yam: Begin by slicing the water yam into manageable pieces. Carefully peel and grate them using the finest side of your grater.
Season the yam: Combine the grated water yam with a pinch of salt, a tablespoon of crayfish, and, for those who enjoy a bit of heat, some pepper. Once mixed, set aside.
Blend the peppers: Puree the shombo/tatashe and scotch bonnet until smooth, then put this aside for later use.
Initiate cooking: Place a medium-sized pot on the stove over medium heat. Pour in the palm oil, followed by the blended pepper mixture, seasoning cubes, and salt to your taste.
Fry the mixture: Allow the mixture to fry until the oil surfaces, which should take about 10 minutes. Stir occasionally to prevent sticking.
Add water and proteins: Pour in some water and let it cook for 2 minutes. Then add your smoked and dried fish along with the shredded Ponmo. Let everything simmer together for 4 minutes.
Separate the proteins: After about 5 minutes, remove the fish and meat, leaving behind the stew.
Incorporate the yam: Reduce the heat to low and gently add the grated yam into the stew in varying sizes. Avoid stirring; allow it to cook for 8-10 minutes.
Stir gently: After the allotted time, softly stir the mixture with a wooden spoon. You may adjust the seasoning as needed.
Add back the proteins: Return the set-aside fish and meat to the pot, along with the remaining crayfish. Stir gently to avoid breaking the yam lumps.
Final simmer: Let the Ikokore simmer for an additional 3-5 minutes.
Serve and enjoy!
Tiger nut milk
Indulge in the natural sweetness and creaminess of home-made tiger nut milk, a delightful dairy-free alternative.
This simple two-ingredient recipe is not just a treat for your taste buds but also caters to various dietary preferences.
Prep Time: 3 minutes (excluding soaking time)
Cook Time: 3 minutes
Soaking Time: 6 hours
Total Time: 12 minutes
Servings: 4 cups
Ingredients:
• 1 cup of Tiger Nuts
• 4 cups of filtered water
Suggested Equipment:
• Nut milk bag
• Large glass bottle for storage
Method
Soak the nuts: Begin by soaking the tiger nuts in water for about 6 hours or overnight. This softens them and makes them easier to blend into a smooth milk.
Blend the nuts: Drain the soaked tiger nuts and add them to a high-speed blender. Pulse until they break down into rough pieces.
Add water and blend: Pour the filtered water into the blender with the tiger nuts. Blend for 2-3 minutes until the mixture is creamy and smooth.
Strain the milk: If using a specialized processor, drain the milk directly into a storage bottle, keeping the pulp separate. With a regular blender, strain the blended mixture through a nut milk bag into a bowl, squeezing out all the liquid, then transfer it to a storage bottle. You can also use a fine-mesh sieve to separate the liquid from the pulp.
Store: Keep your freshly made tiger nut milk in a glass bottle in the refrigerator. It stays fresh for up to three days.
