By Joshua Tosin Ogunsakin 
Ikokore, also known as Ifokore, is a beloved delicacy of the Ijebu people of Ogun State in southwestern Nigeria. Made primarily from grated water yam (called Isu Ewura), this rich, hearty dish is similar in texture to yam porridge and is often enjoyed with smoked fish, assorted meats, and palm oil for a deeply flavorful experience.
Ingredients:
Water yam (peeled and grated)
Palm oil
Smoked fish (e.g., panla or stockfish)
Assorted meats (shaki, beef, pomo)
Crayfish (blended)
Ground pepper or chili
Seasoning cubes
Salt to taste
Onions (optional)
Preparation Steps:
Grate the Water Yam:
Peel and grate the water yam using the fine side of a grater. You can mix in a pinch of salt or seasoning for extra flavor. Set aside.
Prepare the base:
Heat palm oil in a pot until it becomes slightly translucent. Add blended pepper and crayfish, and stir-fry for a few minutes. Add your meats and fish, then season with cubes and salt. Allow to simmer with a little water to form a rich base.
Add the water yam: Scoop the grated water yam into the pot in lumps without stirring immediately. Cover and cook for 10–15 minutes on medium heat to allow the yam to cook and absorb the flavors.
Simmer and stir:
Gently stir the mixture to combine the yam with the sauce. Let it cook for another 10 minutes until thick and well-blended.
Serve hot:
Ikokore is best enjoyed hot, either on its own or with eba, or boiled plantains.
This traditional dish is not only tasty but also deeply comforting, with a flavor that brings back memories of home and heritage.