Half Tuber Water yam
2 Cooking spoons Palm Oil
3 Cups Chicken or Beef Stock/ Water
1 Shombo/Tatashe or 3 Tablespoons dry ground pepper (Atagungun)
1-2 Scotch Bonnet (Aa tRodo)
1-2 Smoked Fish (Eja Kika) or Shawa (Bonga fish)Shredded (Optional)
1-2 Pieces Dried Fish (Panla) Shredded (Optional)
2 Cups Shredded cooked Meats (I’m using Shaki and Ponmo)
3 Tablespoons Crayfish
1/2 Cup Smoked Prawns (Optional)
1 Teaspoon Ogiri Ijebu (Fermented Locust Beans)
2 Knorr Chicken Cubes of your preferred bouillon cubes
Salt to taste
Slice your water yam into small pieces. Peel each piece then grate using the smallest part of your grater…
When you’re done grating the Water Yam, add Seasoning or Salt, 1 tablespoon Crayfish and mix together, if you can tolerate hotness, you can add some Pepper as well. Then set aside…
Blend the Shombo/Tatashe and Scotch Bonnet till smooth and set aside. If you’re using just Scotch Bonnet, just blend it on it’s own…
Get a medium size pot and place on a hob on medium heat. When it’s hot, add the palm oil, then the Locust Beans, I forgot to add my Locust Beans at this stage. Sauté the Locust Beans for a minute, then add the blended Pepper, then the Knorr Cubes and Salt to taste. If you’re using Stock, do not add salt as your stock is already seasoned…
Leave to fry till oil floats to the top. This should take 10 minutes thereabouts, stir every now and then to prevent burning…
If you’re using just Dry Ground Pepper or Scotch Bonnet (Ata Rodo), add the Ground pepper or Blended Scotch Bonnet into the palm oil and continue with the other steps, skip the pepper frying process.
Now, add the Chicken /Beef Stock if you’re using any, if you haven’t got Stock, just add water, continue to cook for 2 minutes…
Add the Shredded Cooked Meats, Fish and Smoked Prawns, any other proteins you’re using, then the Ogiri, leave to cook for 10 minutes…
After 10 minutes, remove all the meat and fish from the stew, leaving just the stew in the pot.
Turn the heat down to low, now scoop the grated yam into the stew, do this in both big and small lumps. The small lumps will dissolve in the stew, forming a mushy type consistency while the bigger lumps will create the lumpy Ikokore consistency. Do not stir, leave the contents to boil for 8-10 minutes on low heat…
Then you can stir a bit using a wooden spoon. Stir and break up clumps if you find it too clumpy or leave as it is if you don’t mind, I don’t like mine too clumpy, half and half more like. Now, taste for salt and seasoning, adjust if necessary…
Transfer the cooked meats and fish back into the pot, add the rest of the crayfish and combine gently, be careful when doing this so you don’t break the clumps…
Leave to simmer for 3 – 5 minutes and it’s ready…
Serve Ikokore on its own or with Cold Eba (Eba Tutu), the typical Ijebu way….
Algerian Bouzgene Berber Bread with Roasted Pepper Sauce
Prep 20 m
Cook 20 m
Ready In,40 m
- Preheat your oven’s broiler. Place red bell peppers and tomatoes on a baking sheet, and roast under the broiler for about 8 minutes, turning occasionally. This should blacken the skin and help it peel off more easily. Cool, then scrape the skins off of the tomatoes and peppers, and place them in a large bowl. Remove cores and seeds from the bell peppers.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
- Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
- For each round, heat 1 tablespoon of olive oil in a large heavy skillet over medium heat. Roll out dough one round at a time, to no thicker than 1/4 inch. Fry in the hot skillet until dark brown spots appear on the surface, and they are crispy. Remove from the skillet, and wrap in a clean towel while preparing the remaining flat breads.
- To eat the bread and sauce, break off pieces of the bread, and scoop them into the sauce. It will slide off, but just keep reaching in!
Prep 15 m
Cook 25 m
Ready In 2 h 10 m
- In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
- Place flour in a large bowl, and stir in salt. Make a well in the center, and pour in the corn oil and yeast mixture. Add the remaining water in small amounts until you have a soft moist dough that can be handled. Turn out onto a floured surface, and knead for at least 5 minutes. Return to the bowl, cover with a towel, and let rise until doubled in size, about 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Deflate the risen dough, and divide into 8 pieces. Roll each piece into a ball.
- On a lightly floured surface, roll each ball with a rolling pin so it is oval shaped, about 6 inches long, and 1/2 inch thick. Use a fork or dull knife to draw three lines on the top of each loaf. Place the loaves on a baking sheet. Mix together the egg and remaining tablespoon of water; brush the tops of the loaves with the mixture. Sprinkle caraway seeds over the tops, if using.
- Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
Black Glutinous Rice Porridge
Prep 15 m
Cook 30 m
Ready In 45 m
- In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.