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….
Vegetable couscous – Algeria
Step 1: Set up
Gather your ingredients for the seven vegetable couscous made in honour of Algeria’s opening World Cup game against Belgium.
Serves 4-6 hands
60ml olive oil
2 onions, chopped
2 tsp ground ginger
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
4 carrots, peeled and chopped into 3cm chunks
2 turnips, peeled and chopped into 3cm chunks
1/2 head of cabbage, chopped into 3cm pieces
470ml water plus 1400ml boiling water
2 Courgette (zucchini), chopped into 3cm chunks
1 squash butternut, peeled and chopped into – 3cm chunks
240g (1 can) chickpeas, drained
Salt and pepper to season
1 bunch of coriander, chopped
7 vegetable couscous – Algeria
Algeria didn’t reach full satisfaction against Belgium in their World Cup battle; putting up a well-organised fight, they lacked the final punch, much like this seven vegetable couscous (full disclosure!).
There are 11 steps and 11 pictures in the reppic – Epic Recipe in Pictures – to make this very simple, super-tasty vegetable couscous full of nutrition and goodness.
Full disclosure – this recipe, though easy to pull together for those in a rush, lacked the full depth and punch to do justice to Maghreb cuisine, needing fuller-tasting ingredients and spices to win this game, always going to be a tough one against the land of gourmet that is Belgium.
If you don’t want to take our word for it, give it a shot and let us know what you think, or better still, advise on any better recipe you know of in the comments .
Approximate time 50 minutes to 1 hour -10 minutes preparing the vegetables and 40- 50 minutes cooking time.
Crispy Fish with Charred Corn and Sun Gold Salsa Recipe
4 boneless white-fleshed fish fillets, 6 to 8 ounces each (such as whitefish or tilapia)
3 fresh juice tablespoons from about 3 limes, plus more to taste
4 1/2 tablespoons canola oil, divided
3 cups fresh corn kernels, from about 4 ears corn
3 cups Sun Gold tomatoes, quartered
1 to 2 jalapeños, stemmed, seeded, chopped (about 3 tablespoons)
1/2 large white onion, chopped (about 3/4 cup)
2 medium garlic cloves, minced (about 2 teaspoons)
Handful fresh cilantro, chopped
1/2 cup flour
3 tablespoons butter
Place fish fillets on a rimmed baking sheet and sprinkle with 2 tablespoons of lime juice and a couple pinches of salt. Set aside for at least 30 minutes.
Heat 1 1/2 tablespoons of canola oil in a 12-inch non-stick skillet over high heat until shimmering. Add corn kernels, toss well with a wooden spoon, and then spread evenly out. Cook until starting to char on the bottom, about 2 minutes. Stir well, and cook until corn starts to char again, another 2 minutes. Continue process until corn is evenly charred on all sides but not burnt, 8 to 10 minutes total. Transfer corn to a large bowl. Add the tomatoes, jalapeños, onion, garlic, cilantro, and remaining 1 tablespoon lime juice. Season with salt to taste. Add additional lime juice as necessary. Set aside.
Dry fish fillets on paper towels. Use a fork to mix together flour and a 3/4 teaspoon kosher salt in a large baking dish. Wipe out skillet and return to medium heat. Add butter and heat until melted. Dredge two fish fillets in the flour, shake off the excess, and then carefully place them in the skillet skin-side down. Cook until golden brown on the bottom, 3 to 4 minutes. Flip and brown on the other side, another 3 to 4 minutes. When both sides are browned and fish is cooked through, drain the fillets on a paper towel-lined plate and keep warm. Repeat process with the remaining 2 fillets.
Serve the fried fish with the corn salsa.
Roasted Meat Eggs Recipe
– 1 tenderloin of meat
– 4 eggs
– 1 chopped onion
– 1 can of mushrooms, thinly sliced
– 1 yellow pepper
– 2 tablespoons of oil
– 1 tablespoon of butter
– Salt pepper
– Wash and pepper the pepper and cut into strips.
– Heat the oil in a frying pan and brown the chopped onion, add the peppery slices and drained mushrooms and cook until the water evaporates, salt and pepper.
– Spread the meat tenderloin and flatten it with a rolling pin as thinly as possible.
– Cut a piece of film paper and put the meat on top, spread the mixture of mushrooms over the entire surface and put the hard-boiled eggs at one end, start rolling the whole tightly to give it shape using the film paper and close the roll with wooden spikes.
– Heat the butter in a sauté pan and sear the roll 10 minutes on each side, continue cooking 15 minutes in the microwave oven.
– Serve immediately.