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.
- Time
- 2 hours
- Servings
- 3-4 servings
- Yield
- 4 plates
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.
Notes
- Some versions include crab, prawns, or other seafood.
- Smoked fish may be used in place of fresh fish.
- Additional peppers can be added for a spicier dish.
Equipment
- Grater
- Knife
- Chopping board
- Mixing bowl
- Large cooking pot
- Wooden spoon
- Measuring cups and spoons
- Colander or sieve
- Stove or other heat source