Ikokore
Ikokore is a delectable Yoruba delicacy featuring grated water yam, Vchunks, and oyster mushrooms all simmered in a rich palm oil-based sauce. This hearty dish is a celebration of West African flavors.
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 15 minutes
Ingredients
-
1 mediumWater yam
-
1/2Palm oil
-
1Onion chopped
-
2-3Scotch bonnet peppers Adjust to Taste
-
80 gVchunks Minced
-
20 gFresh Oyster mushroom Cut into bite-sized
-
2 cupsVegetable broth or water
-
Salt
-
Pepper
-
1 tspMushroom powder optional
-
Fresh scent leaf or other leafy greens optional
Instructions
-
Peel and grate the water yam using the small side of a grater. Squeeze out any excess liquid from the grated yam and set it aside.
-
Heat the palm oil until it becomes clear in a large pot. Be careful not to overheat it to prevent it from burning.
-
Add the chopped onions and Scotch bonnet peppers to the palm oil. Sauté them until they become fragrant.
-
Add the minced Vchunks and Oyster mushroom to the pot and cook for a few minutes until they turn opaque.
-
Pour in the vegetable broth or water and bring it to a simmer.
-
Add the grated yam to the pot gradually, avoid stirring to prevent lumps from dissolving.
-
Adjust the seasoning with salt and pepper to taste.
-
Continue to cook for about 15-20 minutes.
-
Once the Ikokore is ready, garnish with fresh spinach or leafy greens if desired.
-
Serve hot, and enjoy your delicious Ikokore!
Notes
Feel free to customize this recipe by adding other ingredients like vegetables or your preferred plant protein. Enjoy your homemade Ikokore!