Ifokore (Nigerian Water Yam Soup)
Ifokore is a thick, savory water yam soup from the Ijebu people of Nigeria, and it comes together quickly. The yam is grated rather than boiled, so fine shreds dissolve to thicken the stew while larger lumps hold their shape. Palm oil fried with locust beans, ogiri and pepper gives a deep, funky base, and smoked fish, ponmo and shredded meat fill it out. Eat it alone or with garri or eba.
Instructions
Peel the water yam, cut it into small pieces, and grate it on the smallest holes of a grater. Season the grated yam with salt, ground crayfish and pepper, mix well, and set it aside.
Heat the palm oil in a pot over medium heat. Add the locust beans, pepper paste, maggi and salt, and fry them, stirring now and then so nothing burns, until the oil rises to the surface.
Pour in the beef stock or water and let it cook. Add the shredded meat, the fish, ponmo, smoked prawns and ogiri, and simmer for about 10 minutes.
Lift the meat and fish out of the pot so only the stew remains. Gently scoop the grated yam into the stew in a mix of large and small lumps. The small ones melt into the liquid and the large ones stay as dumpling-like clumps. Let it boil for a while without stirring.
Return the meat and fish to the pot and add more ground crayfish to taste. Stir gently so the yam clumps stay whole, then simmer for 5 to 8 minutes and serve hot.
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