still IN THE KITCHEN WITH ABIMBOLA OMOLADE VIII

                                

                              IKOKORE

 

 Ingredients:::

 Water yam

• Beef

• Sharki 

• dry fish (Shawa) 

• 2 palm oil 

• Fresh pepper (shombo "chili" + Ata rodo "Red scotch bonnet pepper") - ground 

• crayfish 

• seasoning cubes 

• Salt to taste

 

Directions:::

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

 


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

 



Step 3: In a medium sized pot, place the washed beef and sharki. Season with salt to taste and crushed seasoning cubes, add just enough water to cover the meat in the pot and cook for about 20 minutes till tender. Break and remove the bones from the fish and wash. Add into the meat pot and leave to cook for about 5 minutes. Turn off the burner and transfer the cooked meat and fish from the pot into a separate bowl leaving the stock. 

 





Step 4: Add some more water to the stock, palm oil, ground pepper puree, check for salt and add more if necessary. Place the pot back on the burner and leave till the liquid in the pot starts to boil.

 

Step 5: 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 6: Now add the meat and fish removed earlier and leave to simmer for about 5 minutes more. Serve!. 

 

 
photo credit: dobby's signature



ABIMBOLA OMOLADE
+2348188866735
abimbolaomolade9@gmail.com
www.ladesimi.blogspot.com.ng