Ikokore recipe – How to Make Ikokore “Water Yam Porridge”

Instructions

Step 1: Slice and peel the skin off the water yam

Step 2: Wash the yams and cut them into chunks. With a grater, grate the yam slices. You'd notice the slimy texture of the grated water yam - set this aside

Step 3: Pour the palm oil into an empty pot and heat up for 1 minute. Add the ground pepper puree and stir fry for 3 minutes. Pour in the stock, the deboned fish, and water. Bring this to a rolling boil.

Step 4: Add some salt to taste and also crushed seasoning to the grated water yam. This is to ensure it has some taste since it's going to be in lumps. Once the stock liquid starts to boil, start adding scoops of the water yam paste into the liquid. You can use the hollow of your washed hand for this or a spoon. Once you drop the water yam paste into the pot, it'd float to the top. cover and allow to cook for 10 minutes. Sprinkle the crayfish over it. Don't stir the ikokore in the pot else it'd scatter. Just leave it to cook. 

Step 5: Leave to simmer for about 5 minutes more. Serve!.