Traditional Igbo dish made for special occasions and the biggest and best feasts. Special because of the yam tubers used in the making of it. It is also called Asaro or Ebe.
IKOKORE (Water-yam pottage) serves 4. Wonderfully delicious made with grated water yam and favourite of ljebu's from Western Nigeria.
INGREDIENT: l kg/2lb water-yam 1 medium size smoked dry fish 1 onion (ground) 100g/4oz fresh pepper (ground) 1oz iru 570ml palm-oil 2 tablespoon tomato puree salt to taste.
Peel the yam, cut into medium chunks, wash thoroughly and grate into a clean bowl. Season with salt and leave aside. Pour the stock into a clean pot add other ingredients and boil for 30 minutes. Reduce heat and scoop small handfuls of grated yam into the simmering soup to form dumplings, using up all the yam mixture. Place lid on pot and gently simmer for 30 minutes until yam is cooked. Check seasoning and serve hot.