Food

IKOKORE

OUR SPIRITUAL FOOD
” YOUR SPIRITUAL ORIGIN”
In John 6:38, Jesus said, “For i came down from heaven not to do mine own will, but the will of him that sent me”. The word to be taken there is ” I came down from heaven”, what an inspiring declaration from our Master. You might think how is it possible for a man who was born out of a virgins womb now come from heaven, how is it possible? When he said ” I came from heaven” he was speaking about His spiritual origin. The bible also said in John 17:16, “They are not of the world, even as I am not of the world”. So therefore we are not of this world, we hail from from God. It is not how you were born, or where you where born, that determines you origin, otherwise, Jesus would have said “I came from Nazareth”, but He did not say that, He said “I came from heaven”. Our spiritual origin makes us more than mere men, we are comrades of the God-kind (2 Peter 1:4).

Welcome back to this wonderful segment base on how to prepare different assorted meal in Nigeria. In todays’ post i will give you guide on how to prepare this Delicious meal called ” IKOKORE” (Water Yam Porridge). This meal called Ikokore is a meal originated to the Ijebu people from the southwestern
part of Nigeria.

RECIPES
i. 1 medium size Water yam
ii. Medium chunks Beef (optional)
iii. Sharki (any amount you want)
iv. Smoked dry fish
(Shawa)
v. Palm oil (sufficient)
vi. 2 tablespoon Fresh pepper (shombo
“chili, Ata rodo “Red scotch bonnet pepper”) well blended.
vii. Crayfish (to taste)
viii. Seasoning cube (to taste)
ix. 1 bulb of onion (blended)
x. 1 oz iru (locust bean)
xi. 2 tablespoons tomato puree
xii. Pinch of salt to taste.
xiii. Goya adobo seasoning (little quantity)

PROCEDURES

Step 1: Peel the water yam, cut into chunks and wash it. With a grater, grate the yam slices. You’d notice the drawy texture of the grated water yam set it aside
Step 2: In a clean sauce pan place the washed beef and
sharki. Season with salt and seasoning cube to taste, pepper and onion add enough water to it and cover the pot and cook for about 20 minutes till tender.

Step 3: Break and remove the bones
from the fish and wash it. Add into the meat pan and leave to cook for about 5 minutes. Separate the well steamed meat and fish into a clean bowl leaving
the stock to remain in the pan
Step 4: Add more water to the stock, add palm oil, blended
pepper puree, and the tomato puree, iru, goya adobo seasoning, etc. check if the seasoning cube and salt are to taste, if they are not
add more to taste. Place the pan back on the heat and allow till the liquid in the pan
starts boiling.
Step 5: As soon as the stock liquid starts to boil, scoop the water yam paste into the liquid. (you can use the hollow of your
washed hand for this or a deep wooden spoon), Once you add the water yam paste into the pan, it will float to the top. cover and allow to cook for 5-10 minutes. Sprinkle the crayfish over it. (Do not stir
the ikokore in the pan else it will scatter. Just cover it to cook.
Step 6: You can now add the meat and
fish removed earlier and leave to simmer for extra 5 minutes or
more. Ready To Be Served!

N/B
* Ensure not to stir the water yam as soon as you put it in the pan so it does not scatter.
*

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