Cookbook:Ifokore (Nigerian Water Yam Soup)

Ifọkọre or ikọkọrẹ is an indigenous food of the Nigerian Ijebu people. It is made with water yam, called iṣu ewura in Yoruba. Ifọkọre is a staple food since it is quick and easy to prepare. It is best served on its own or with garri/eba.

Ingredients

 * Water yam
 * Salt or bouillon cube
 * Ground crayfish
 * Ground pepper
 * Palm oil
 * Fermented locust beans
 * Scotch bonnet chile pepper, blended to paste
 * Maggi (bouillon cube)
 * Beef stock or water
 * Cooked meat, shredded
 * Smoked fish (eja kika)
 * Dried fish (optional)
 * Ponmo
 * Smoked prawns (optional)
 * Ogiri

Procedure

 * 1) Peel and cut the water yam into small pieces. Grate using the smallest holes of a grater.
 * 2) Season the yam with salt, ground crayfish, and pepper. Mix well, and set aside.
 * 3) Heat the palm oil in a pot over medium heat.
 * 4) Add the locust beans, pepper paste, maggi, and salt. Let fry until the oil floats to the top, stirring every now and then to prevent burning.
 * 5) Add the beef stock or water, and continue cooking.
 * 6) Add the shredded cooked meat, fish, ponmo, smoked prawns, and ogiri. Let simmer for about 10 minutes.
 * 7) Remove the meat and fish from the pot, leaving just the stew.
 * 8) Gently scoop the grated yam into the stew, in both big and small lumps. The small lumps will dissolve in the stew while the big lumps will create the lumpy Ikokore consistency. Leave to boil for a while without stirring.
 * 9) Return the cooked meat and fish to the pot, along with ground crayfish to taste. Mix gently to avoid breaking the yam clumps.
 * 10) Simmer for 5–8 minutes. Serve hot.