Wara is made by boiling milk with some added coagulant to curdle the milk protein.

Wara: This local delicacy is not cheese [9jafoodie]

The results? Coagulated milk protein and whey (the liquid remaining after milk has been curdled and strained). This milk protein is then skimmed off from the whey and sold as wara. Further processing such as boiling and frying, can be applied to firm up the wara before it is cooked in stews and soups.

As sometimes portrayed, wara is not cheese. It is milk curds achieved by adding a coagulant to fresh milk whereas Cheese is achieved through a process of ageing pressed milk curd. You can call it a local Tofu.

Besides, Wara is not a product of fermentation. It is made by boiling milk with some added coagulant to curdle the milk protein.

Interested in making Wara? Below is a typical Nigerian Wara recipe:


1. 3 cups of soybeans or cow milk

2. 75ml cup freshly squeezed lime juice or apple cider vinegar, magnesium chloride, Epsom salt or calcium sulphate.

3. Water

4. Salt and pepper to taste (if you want)

5. Oil for frying


1. Soak the soybeans overnight. Drain and grind in a blender ( add about 3 cups of water while grinding). If using fresh cow milk, you are good to go!

2. Strain soybeans through a cheese cloth or sieve. Make sure you get the clothe kind.

3. Pour the sieved milk into a big Pot, Boil the soy-milk or cows milk on medium heat for 45 minutes to 1 hour, stirring frequently.

4. Reduce the heat, add in lime juice (do not stir), tofu should start to form. Turn off the heat, cover the pot, set aside for 1 hour.

5. Place the sieve in a bowl or over the sink, pour the tofu in carefully, fold the cheesecloth over and press out as much milk as possible.

6. Press down on the sieve with a tray and a heavy object (this is to remove all excess water from the tofu and allow it to set)

Leave for 4-5 hrs.

Your tofu should be set and ready to serve fresh.

To fry: Cut the tofu into desired sizes and season with some salt, condiments and pepper. Deep fry until golden brown.

Ikokore: Here’s how to make this Ijebu staple dish

Description: C:\Users\user\Pictures\aad.jpg To enjoy Ikokore try it with cold eba the Ijebu way.

Ikokore: Here’s how to make this Ijebu staple dish

Ikokore, also known as Ifokore, is a pottage recipe from the Ijebu people of Ogun state, Nigeria.

Made with water yam, to enjoy Ikokore you’ll need to incorporate as many proteins as you possibly can to enrich it.


Water yam

Palm Oil

Chicken or Beef Stock/ Water

Shombo/Tatashe or dry ground pepper

Smoked Fish (Eja Kika) or Shawa (Bonga fish) Shredded

Dried Fish (Panla) Shredded

Shaki and Ponmo




Step 1: Blend your water yam till almost smooth.

Step 2: Add Seasoning or Salt, Crayfish and mix together. Then set aside.

Step 3: Blend the Shombo/Tatashe and Scotch Bonnet until smooth and set aside.

If you’re using just Scotch Bonnet, just blend it on its own.

Step 4: Heat your pot and when it’s hot, add the palm oil, then the Locust Beans.

Step 5: Add the blended pepper, then your seasoning and salt to taste.

Step 6: Stir every now and then to prevent burning.

Step 7: Add the Chicken /Beef Stock if you’re using any, if you haven’t got Stock, just add water, continue to cook for 2 minutes.

Step 7: Now scoop the grated yam into the stew, in both big and small lumps. The small lumps will dissolve in the stew, forming a mushy type consistency while the bigger lumps will create the lumpy Ikokore consistency.

Do not stir, leave the contents to boil for 8-10 minutes on low heat.

Step 8: Stir a bit using a wooden spoon. Stir and break up clumps if you find it too clumpy or leave as it is. Now, taste for salt and seasoning.

Step 9: Add your already cooked fish and everything meaty.

Leave to simmer for 3 – 5 minutes and it’s ready…

Serve Ikokore on its own or with Cold Eba.

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