Recipe: How to Make Water Yam Pottage (Ikokore)

Water yam is the tuber of Dioscorea alata also called yam. It’s quite
different from other yam species because it’s mucilaginous and so, not
as popular for cooking.

Water yam can be boiled, fried (ojojo) and can even be made into
flour. The nutritional content of water yam includes vitamin C, vitamin
B1, vitamin B2,  vitamin A, Iron, potassium, and calcium

Water yams are excellent for Diabetic patients, as it is digested and
absorbed slowly by the body so it doesn’t cause sugar spikes. It also
lowers cholesterol level and generally improves digestive health and
helps with constipation and irritable bowel syndrome.

Here’s how to make water yam pottage:


1 medium-sized water yam

½ lb of goat meat or any meat of choice

1 medium sized smoked or dry fish

4 Habanero peppers or ata rodo (ground)

2 tbsp dry grounded crayfish

2 cooking spoons of palm oil

Bouillon cubes

Salt to taste


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.

Blend the ata rodo and tatashe and set aside.

Chop the meat into small sizes and place in a pot. Season with a
little quantity of the blended pepper mix, 1 tbsp of crayfish, bullion
cubes, and salt. Pour water to the level of the meat and cook until
tender. Add your smoked fish when the meat cooks for a while.

Using a wooden or slotted spoon, remove the meat and fish from the
pot and set aside, add a little water along with the red oil and the
remaining part of the blended pepper, let it boil for 2-3 minutes.

Then using your hands (washed of course) start adding the grated yam
in dollops, each dollop should float to the top. Reduce the heat and let
the yam cook for about 5 minutes, then add your meat and fish together
with the remaining crayfish, stir or shake the pot

Let it cook for an extra 5 minutes then bring the pot down

Serve and enjoy


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