How to cook Ikokore-Ifokore (Ekpang of The Southwest)

Ingredients
Instructions
Notes
When cooking this meal, you do
not stir the pot. If you wish, you
could shake it a bit to distribute
the ingredients
Save
Print
I medium sized water yam
(peeled, cut and soaked in cold
water )
½ lb goat meat
A handful of shaki (beef tripe)
( any kind of meat works )
1 large dry or smoked fish
(soaked and washed)
4 Habanero peppers or ata-
rodo(crushed)
1 tbsp. of dry pepper
2 tbsps. dry grounded
crayfish
100mls of palm oil
Bouillon (optional )
salt to taste
1. Grate the yam with the
small side of a grater or use
a blender. Stir some salt into
the yam to season and set
aside.
2. Chop the meats into bite
sizes and place in a pot.
Season with the dry pepper,
1 tbsp. of the grounded
crayfish, salt, and a bouillon
if you want. Pour water to
the level of the meats and
cook until tender. Using a
slotted spoon, remove the
meats from the pot, add
some more water if needed;
along with the oil and
habanero peppers. boil for
2-3 minutes; then using a
tbsp. or your hand, add the
grated yam into the boiling
water in dollops. Once you
add the yam, each dollop
should float to the top( do
not stir ). Reduce the heat
and let the yam cook for
about 5 minutes; then add
the meats, dry fish and the
remaining crayfish( do not
stir ). Cook for another 5
minutes and set aside