Good Girl. I'M an old woman from Ijebu, You are the only one cooking our food who puts the main Ingredient Ogiri. My grandmother use to say without Ogiri, that is not Ikokore.
My first time of cooking ikokore and I followed your instructions. It turned out splendid. I didn't have ogirri, so I cooked it like that. My daughters loved it and asked for more. Thank you for your simple and precise recipe.
You wowed me. I have watched many recipes but I can feel the taste of your recipe through my phone. I love cooking and market here I goooo.... Xoxoooooo
omogenaija1 I’ve never had the cocoyam one, if you give me a recipe I’ll try it. We use ede gbigbe too but didn’t want to over crowd this one. Thanks 😊
Ata gbigbe and red big crayfish ( known as Ede oda ) is the best no need of adding bell pepper i got to see this method of bello pepper in europe. Adding salt to all the grated from the beginning will make the ikokore watery sometimes. From the way i was taught salt needed to be added only if the grated yam is too thick. Anyway her method of cooking it is great and i believe it will be delicious with look of it.
Nice recipe. How do I tell the difference between wateryam and regular yam? Edit: now, I can tell the difference. Wateryam has a very thin skin and it is usually smaller in size compared to the regular yam.
I like your method of cooking. I would have loved seeing the cooked ikokore still in the pot at the stage of cooking. Did you stir it again for all the fish etc to be adequately spread in the yam?
Ogiri adds a really nice flavor to Ikokore and gives it a distinct taste, if you cook without it you’ll be missing one of the major flavor profiles of the dish.
Hey babe! You are doing a great job, kudos to you.. quick question pls, can I replace Ogiri with Locust bean cos I can't get Ogiri where I live? Thanks
Vee sobande Hi Vee, no you can’t replace it with locust beans, they are two different things. You can cook it without Ogiri and it would still taste lovely.
