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


Servings: 1
  • 1 medium
    Water yam
  • 1/2
    Palm oil
  • 1
    Onion chopped
  • 2-3
    Scotch bonnet peppers Adjust to Taste
  • 80 g
    Vchunks Minced
  • 20 g
    Fresh Oyster mushroom Cut into bite-sized
  • 2 cups
    Vegetable broth or water
  • Salt
  • Pepper
  • 1 tsp
    Mushroom powder optional
  • Fresh scent leaf or other leafy greens optional


  1. 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.

  2. Heat the palm oil until it becomes clear in a large pot. Be careful not to overheat it to prevent it from burning.

  3. Add the chopped onions and Scotch bonnet peppers to the palm oil. Sauté them until they become fragrant.

  4. Add the minced Vchunks and Oyster mushroom to the pot and cook for a few minutes until they turn opaque.

  5. Pour in the vegetable broth or water and bring it to a simmer.

  6. Add the grated yam to the pot gradually, avoid stirring to prevent lumps from dissolving.

  7. Adjust the seasoning with salt and pepper to taste.

  8. Continue to cook for about 15-20 minutes.

  9. Once the Ikokore is ready, garnish with fresh spinach or leafy greens if desired.

  10. Serve hot, and enjoy your delicious Ikokore!


Feel free to customize this recipe by adding other ingredients like vegetables or your preferred plant protein. Enjoy your homemade Ikokore!


Courses: Nigerian Meals
Cuisines: Nigerian
Keywords: Homemade Ikokore, Water yam dish
Special diets: Healthy, No added sugar, Nut-free
Difficulty: Level 2 (average)
Cooking time: 30-45 minutes
Season: General
Number ingredients: 10-15 ingredients
Taste: Savory, Spicy
Preparation method: Cooking
Type of dish: pottage
Others: Child Friendly
Campaigns: VeggieChallenge

About the author

Bola Adeyanju