Entree: Nigeria – Yoruba Southwest – Ikokore (Thick grated water-yam pottage cooked with palm oil, smoked fish, peppers, and leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 lb (900 g) water yam, peeled and grated
- 1/4 cup (60 ml) palm oil
- 1 smoked mackerel, boned and flaked, approx. 8 oz (225 g)
- 2 tbsp (16 g) ground dried crayfish
- 2 scotch bonnet peppers (ata rodo), blended or finely chopped, approx. 0.5 oz (15 g) total
- 1 medium onion, finely chopped, approx. 1/2 cup (80 g)
- 1 tbsp (15 g) iru (fermented locust bean) or substitute 1 tsp (5 g) ground iru
- 2 cups (480 ml) fish stock or water, plus more as needed
- 2 cups (60 g) shredded ugu or spinach or fluted pumpkin leaves
- 1 bouillon cube (optional)
- Salt to taste

Instructions

1. Rinse the grated water yam under cold water briefly and squeeze out excess moisture until it holds but is not watery; transfer to a large mixing bowl.
2. In a large heavy pot over medium heat, warm the palm oil until aromatic but not smoking. Add chopped onion and sauté 2–3 minutes until softened, then stir in the blended scotch bonnet peppers and iru; cook 1 minute to release aromas.
3. Add the flaked smoked mackerel and ground crayfish, stirring to combine for 1–2 minutes.
4. Add the squeezed grated water yam to the pot and stir to mix with the oil and aromatics. Add 2 cups (480 ml) fish stock or water to start and crumble in the bouillon cube if using.
5. Cover and cook over low to medium-low heat, stirring every 4–5 minutes to prevent sticking and to redistribute moisture. Add small splashes of water as needed to maintain a thick but moist pottage; total cooking time about 20–25 minutes.
6. When the yam is nearly cooked through and has a dense, cohesive texture, fold in the shredded ugu or spinach and cook uncovered 2–3 minutes until the leaves are wilted and fully incorporated.
7. Taste and adjust salt and spice, remove from heat, transfer to a serving bowl and serve hot.