Ikokore

Peel water yam, rinse and grate into a bowl. Be careful because it is slimy.

Wash your cooking pot and add water. Boil the water and add palm oil. Leave to boil for five minutes because some palm oil smells somehow.

Add your already boiled meat Wash and remove bones from your fish and add. Add crayfish and your chopped or blended pepper.

Add your meat stock and cover to cook for 15 minutes

Remove or take out the pieces of fish/meat, fish, and gizzard so that they don’t get stuck at the bottom of the pot.

Add salt and seasoning cube to the grated wateryam and mix it for good taste. Note: taste the soup to be sure of the amount of salt and seasoning cube you need to add.

Add lumps of wateryam to the boiling pot (if the water is hot enough the balls of wateryam should float) -Cover and allow to cook for about 10 minutes

Add the pieces of fish, /beef and gizzard you took out earlier and sprinkle on some ground crayfish and chopped fresh peppers (ata rodo). This gives it a lot of flavour.

Reduce the heat and cover for five minutes.

Note: Don’t mix the Ikokore when cooking at all. Just let it cook. Wow! Ikokore is ready. You cannot resist the taste. Ikokore can be eaten as a meal like yam porridge. It can also be eaten with Eba