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….
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com