How to cook a foremost Ijebu delicacy, Ikokore

Ikokore2My mom used to make it while I was younger so it reminds me of my childhood again, but she stopped, and I think I know why.
Grating Ikokore is not easy and I do not like to use a processor. It doesn’t have the same texture…
Cooking Ikokore is almost similar to how I prepare my Yam Porridge – too easy.
You can choose to watch the video ( or read the recipe below:
Knorr Cube
Water Yam
Ground Crayfish
Chopped Fresh Pepper
Pieces of  Beef
Pieces of Chicken
Dried Fish ( Preferably “Sawa”) Smoked Catfish
  • Cut Water yam in  chunks, this makes it easier for you to grate
  • Peel water yam, rinse and grate into a bowl. This is the hard part and I don’t like grating wateryam because it is slimy. You have to be careful not to cut yourself.
  • In a pot, boil water and add palm oil, add your pieces of meat and fishes and all the obstacles you like, add crayfish too and blended pepper add salt and bouillon cube and salt, just a bit. If you have stock, then you may not need to add salt and bouillon. Allow to boil
  • When it is boiling, take out the pieces of fish/meat etc as many as you can, if you don’t do this, when the Ikokore is done cooking the pieces of fish/beef will be stuck at the bottom of the pot. I added smoked catfish, gizzard, beef, sawa fish.
  • After taking our the fishes and beef, add a bit of  bouillon cube and some salt to the grated wateryam and mix it, because it is going to be in lumps you want it to have some taste.
  • Start adding lumps of wateryam to the boiling pot (if the water is hot enough the balls of wateryam should float)
  • Cover and allow to cook for about 10 minutes,
  • Now add the pieces of fish/beef you took out earlier and sprinkle on some ground crayfish and chopped fresh peppers (ata rodo). This gives it a lot of flavour.
  • Ps. you don’t need to mix the ikokore when cooking at all. Just let it cook.


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