Ikokore (Ijebu Wateryam Porridge)

How to Make It

1. 1

   Peel and grate the water yam using a coarse grater into a large bowl. Do not add water or rinse. Set aside. The natural starch will help the dumplings hold together during cooking.

2. 2

   Blend the scotch bonnet peppers, tatashe, and half of the onion together into a coarse paste. Set aside.

3. 3

   Heat the palm oil in a large, wide-bottomed pot over medium heat for about 2 minutes until it melts and begins to shimmer. Do not overheat to smoking point.

4. 4

   Add the sliced onion and locust beans to the hot palm oil. Fry for 2 to 3 minutes, stirring, until the onion softens and the locust beans are fragrant.

5. 5

   Pour in the blended pepper mixture and fry on medium-high heat, stirring frequently, for 10 to 12 minutes until the raw smell is gone and the oil floats to the top.

6. 6

   Add the soaked stockfish, ponmo, and fresh catfish chunks into the pot. Stir gently to coat with the pepper sauce. Cook for 5 minutes.

7. 7

   Pour in 500ml of water and bring to a boil. Add the seasoning cubes, dried crayfish, and dried prawns. Stir and taste for salt, adjusting carefully.

8. 8

   Add the flaked smoked mackerel. Stir gently to incorporate without breaking the fish into too-fine pieces.

9. 9

   Using a large spoon or your hand (wet the spoon to prevent sticking), scoop portions of the grated water yam — roughly one to two tablespoons each — and drop them carefully into the boiling pot, spacing them around the surface. Do not stir immediately.

10. 10

    Cover the pot and allow the yam dumplings to steam and cook for 8 minutes without stirring, so they set and do not disintegrate.

11. 11

    After 8 minutes, gently fold the dumplings using a wooden spoon, turning from the bottom of the pot. Add the remaining 100ml water if the porridge appears too thick or is catching at the bottom.

12. 12

    Cover again and cook on low heat for a further 10 minutes, stirring gently every 3 to 4 minutes, until the yam dumplings are fully cooked through and the porridge has a thick, cohesive consistency.

13. 13

    Taste and adjust seasoning. The finished ikokore should be moist but not watery, with visible dumplings that hold their shape. Serve hot.