Water Yam Porridge: Steps On Preparing Ikokore Delicacy
The Ijebu people in Ogun State are a subtribal Yoruba group, native to the south-central part of Yorubaland in southwest Nigeria. The Ijebu people speak Ijebu language, a sub-dialect of the Yoruba language.
The Ijebu share boundaries on the north with Ibadan, on the west with the Egba and on the east with the Ilaje. The Ijebus are the most populous Yoruba group and were allegedly the first southwest Nigerian tribe to establish relations with the Europeans in the 14th century.
The Ijebus, though split into various divisions (including Ijebu Ode, Ijebu Igbo, Ijebu Imushin, Ijebu Ife, Ijebu Ososa and Ijebu Remo), see themselves as united under the leadership and authority of the monarchical Awujale, who is seated in Ijebu Ode. The Ijebu people are known for their cassava flakes (popularly known as Garri), trade and productivity. Ijebus were the first to be educated through Western education.
Ikokore is an Ijebu delicacy. It is a special meal that if it is not on the menu at their party, then the ceremony is not complete. As homemakers, just like an Ekiti man can not joke with pounded yam, an Ijebu man is a lover of Ikokore. So, if you are dating an Ijebu guy, you must learn how to prepare the meal. This is because it may be one of the criteria to show that you can keep the marriage.
• Water Yam
• Ground Crayfish
• Chopped Fresh Pepper
• Pieces of Beef as desired
• Pieces of Chicken as desired
• Gizzard as desired
• Dried Fish ( Preferably “Sawa”) Smoked Catfish.
Peel water yam, rinse and grate into a bowl. Be careful because it is slimy.
Wash your cooking pot and add water. Boil the water and add palm oil. Leave to boil for five minutes because some palm oil smells somehow.
Add your already boiled meat
Wash and remove bones fromyour fish and add.
Add crayfish and your chopped or blended pepper.
Add your meat stock and cover to cook for 15 minutes.
Remove or take out the pieces of fish/meat, fish, and gizzard so that they don’t get stuck at the bottom of the pot.
Add salt and seasoning cube to the grated wateryam and mix it for good taste.
Note: taste the soup to be sure of the amount of salt and seasoning cube you need to add.
Add 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.
Add the pieces of fish, /beef and gizzard you took out earlier and sprinkle on some ground crayfish and chopped fresh peppers (ata rodo). This gives it a lot of flavour. Reduce the heat and cover for five minutes.
Note: Don’t mix the Ikokore when cooking at all. Just let it cook.
Wow! Ikokore is ready. You cannot resist the taste.
Ikokore can be eaten as a meal like yam porridge. It can also be eaten with Eba