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Greetings chefs! I'm delighted to share the dish that makes me happy with you all. Trust you all are awesome as I am. Easter Season just ended. Thanks to God for life.

I really thank the moderators of this community for coming up with such exciting topic.

The hearing and sight of this dish makes me really happy. It is my local dish and it's peculiar to my hometown back in Ogun state in Nigeria. In fact, once you mention the name, any one can tell its origin.

Ride with me as I unfold the special dish that makes me happy.

What is that dish that you always make at home that makes you happy?

The dish is called Ikokore (in Yoruba language). Ikokore is a simple to prepare, delicious and highly nutritious dish. It is made from water yam.

According to the name, it has more moisture content than regular yam, and it is also packed with nutrition including a higher portion of protein. It is also quite filling. Ikokore when cooked looks like yam porridge but a richer and moist type. And it's preparation is different too. It can be enjoyed with corn meal (eko), bread, cold eba,

What ingredients or culinary techniques make this dish special to you?

Ikokore as typically called in Nigeria, is a dish prepared majorly with wateryam. Other Ingredients are palm oil, seasoning, chilli pepper, salt to taste, onion, and different animal proteins can be used: blended crayfish, smoked fish, beef pieces, and/or chicken shreds . The special smoked fish for Ikokore is called eja palamu (in Yoruba). This fish releases a characteristic aroma in the dish 😋😋😋. It's so enticing.

It is basically prepared by grating the wateryam first. Then in a pot of water, add the blended pepper, fish, beef pieces and other proteins, seasoning, onion and salt to taste. Let the water boil and cook the pepper well. Season the grated wateryam with salt and mix up with little water if need be to achieve a soft smooth consistency.

When the pepper and other ingredients has boiled well enough, scoop the grated wateryam in big and small lumps into the boiling mixture. After that, pour some palm oil over it. Some choose to add the fish pieces here ,if they didn't add it ahead with the other proteins. Then cover up and let it cook for the next 10-15mins. Don't stir after scooping. Cook on low heat to prevent burning.

After which, you stir and check for the taste and thickness you want. Add salt and water if need be. You will also break up some lumps so you have the moisture part. It's sweeter to have the moisture part and some wateryam lumps.
That is what makes it Ijebu typical Ikokore☺️. Serve hot alone, or with eko or cold eba.

Other people take it with bread too.

Because of the wateryam and other ingredients that makes up this food, it benefits the body in a number of ways:

• Rich in antioxidants
• improves digestive health
• Reduces blood cholesterol
• Normalizes blood pressure
• Regulates blood sugar
• Aids for good vision

How would you share the happiness that this dish brings you with others?

I would share this happiness that this dish brings by sharing the dish with others around. Normally when we make this local dish at home, because of its uniqueness we would share with neighbors. The aroma goes everywhere even before the food is cooked. So it can't even be enjoyed alone.

If you could share this dish with one person, who would you choose and why?

I would choose to share this dish with @ngoenyi. Because I would want her to have a taste of my local dish. She is from the Eastern part of Nigeria, I would like her to experience eating a dish from the Southern part of the country and tell the story of it. I enjoy reading her food blogs , I know she is a wonderful cook. So sharing this with such a person will be remarkable and exciting for me😊.

I gladly invite @ngoenyi, @adachukwu @goodybest

Thank you all for reading ♥️.