Ikokore Recipe (Nigerian Water Yam Pottage with Fish)
Grated water yam simmered with palm oil, scotch bonnet, smoked and dried fish, meat, ponmo, crayfish and prawns into a thick Ijebu pottage. About an hour.
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Cooking tools:
- Grater
- Blender
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 1 tuber water yam, peeled and grated
- 2 1/2 cooking spoons palm oil
- Red scotch bonnet (ata rodo), diced
- 2 smoked or iced fish, shredded
- 2 dried fish (panla), shredded
- 2 cups shredded meat and ponmo (cow skin)
- 4 tablespoons crayfish
- 2 cups smoked prawns (optional)
- 1 teaspoon iru (locust beans)
- 1 bunch leafy vegetable (optional)
- Salt and seasoning, to taste
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