Today will be talking about how to make Ikokore. Ikokore is a special dish prepared by the people of Ijebu which is a tribe located in the southwest region of the country, Ogun state to be precise. This dish is one food you will always want to eat once you have a taste of it. It is also called Ifokore by the people of Ijebu
You must be wondering what Ikokore is and what staple food is it made from? This dish is a yam porridge dish but it is totally different from the regular yam porridge we all know, Ikokore is made with a different species of yam known as water yam and scientifically known as Dioscorea alata. It is called Isu ewura by the Yorubas.
FACTS ABOUT WATER YAM
The yam mostly comes in smaller sizes than the normal yam we eat(though there are some rare occasions where you will find large sizes of the yam, it is also hairy on the body, another thing that distinguishes this yam is that it is very slimy on the inside. The yam has to be grated before cooking to form lumps which makes it look like our regular porridge.
Most people think water yam has the same nutritional value just like the regular yam but no, the case is quite different, water yam has a lot of nutritional value than the regular yam. In fact, studies have shown that water yam has a lot of nutritional value people don’t really know about.
Water yam has been consumed for years now due to its nutritional benefits and studies as shown that it can be eaten to treat systemic diseases such as hypertension, heart palpitation, and heart failure. The body absorbs and digests water yam slowly and so it doesn’t cause blood sugar spikes.
Water yam is a good source of minerals such as potassium, copper, iron, phosphorus, and calcium. It is also very rich in fiber and contains a large amount of vitamin C and antioxidants which suppresses blood sugar this makes it very good for diabetic patients.
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MAJOR HEALTH BENEFITS OF WATER YAM
- In folk medicine, water yam is used as a worm expeller and laxative and also as a treatment for leprosy, gonorrhea, fever, tumors e.t.c.
- It helps to decrease blood pressure levels.
- It lowers blood cholesterol levels.
- It improves digestive health and helps with irritable bowel syndrome and constipation.
- The vitamin C present in water yam helps in healing wounds and bone growth.
- It is a good source of progesterone, the female hormone. It balances the female hormone and regulates menses.
- The presence of antioxidants in water yam helps to reduce damage by free radicals in the body and it slows down the effect of aging.
- Water yam is very low in calories so it is perfect for reducing weight and also maintaining it.
- Half Tuber Water yam
- 3 cooking spoon of Palm Oil
- 2 cups of beef stock
- 2 tbsp. of dry pepper
- 2 cooking spoon of blended scotch bonnet
- 2 shredded smoked fish or dry Bonga fish(shawa gbigbe)
- 2 pieces of dry panla fish (optional)
- 250 g of meat cut into large chunks
- 3 tbsp. of grounded crayfish
- 1/2 Cup of dry Prawns (Optional)
- 2 seasoning cubes
- Salt to taste
Cut your yam into large chunks. Peel each chunk and grate using the tiniest part of your hand grater.
2. After you are through grating the water yam, add your seasoning or salt, one tablespoon of Crayfish and mix together, if you like spicy food then you can add some dry pepper. Then you set aside
3. Blend your scotch bonnet and set aside.
4. Get a medium-size pot and place it on your burner on medium heat. When it’s hot, add your chopped onions and let it saute then you add the blended Pepper, then the seasoning cube and salt to taste. If you’re going to use meat Stock, do not salt again since your stock is already seasoned.
5. Allow to fry till oil floats to the top. This should take about 10-12 minutes, make sure you keep stirring in order to prevent it from burning.
6. Add in your beef stock if you have any, no worries if you don’t have any, just add water and continue cooking for about 3 minutes.
7. Add the cut chunks of cooked meat, smoked fish and prawns or any other protein you wish to add. Allow to cook for about 10 minutes.
8. Remove the meat and fish from the stew after 10 minutes.
9. Turn down the heat of your burner, at this point start scoping the grated yam into the stew either with a tablespoon or your hands. Scoop in both big and small lumps, the small lumps will later dissolve in the stew while the big lumps will become a lumpy consistency(this is the main ikokore). Do not stir, let the yam and stew cook for about 9-12 minutes on medium heat.
10. At this junction, you can now stir with a wooden spoon. You can break the lumps if you find it clumpy.
11. Return the cooked meat, fish and prawns back into the pot and combine gently, make sure you are very careful in order not to break the lumps.
12. Let it simmer for about 2-3 minutes.
13. Your delicious Ikokore is ready.
HOW TO COOK IKOKORE VIDEO:
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