With Ebun Sessou

Chief Robert Isaac Clark, is a Senior Advocate of Nigeria, SAN. He is our guest on this edition of Celebrity Tummy Talk. He speaks on his love for Ikokore, his favourite food from childhood. Read on:

What’s your menu list like?


There is no food I don’t like although I prefer Nigerian dishes. But whenever I travel overseas, the kind of food I eat changes. For more than forty years, being a Lawyer to many politicians has trained me to eat whatever I find anywhere.

Whenever I travel overseas, I eat Chinese and Indian foods. I go round the restaurants, eating different foods. I learned that from late Chief Fani Kayode.

Growing up, what was food to you?

I never stayed so much with my mum except on holidays. I was raised by Ijebu people. I drank Ijebu water and ate Ikokore like the average ijebu man.

I love Ikokore because that was what I grew up to know.

Can you prepare it?



My wife prepares Banga , a native dish of the Deltans. And I remember that my late mother-in-law used to prepare Banga and starch meal for me. So I enjoy Banga prepared with good fish.

Do you eat outside your home?

Definitely, I’m a Lagos boy. There are two local restaurants behind my chambers. One is called “Ghana High”, the other, “Mama Eba. And people including lawyers and bankers eat there. So whenever I come back from court and I am hungry, I order food from any of them.

On a daily basis?

Age now determines my feeding habit. I love to eat amala and pounded yam. But, I don’t eat after 7pm. I’ve been doing this for the past fifteen years.

So, my way of eating has changed although I eat the same food. If I’m going to eat amala or pounded yam,it will be between 2 and 6 o’clock in the afternoon but it’s not regular.


I take all sorts of fruits.

Your drinks…

I take two glasses of wine whenever I’m eating and one glass whenever I’m socializing.


I only do minimal exercises including walking and slight exercises.

The Day’s Menu

Ikokore(Water-yam pottage)

Wonderfully delicious made with grated water yam and favourite of ljebu’s from Western Nigeria.




Smoked dry fish

Onion (ground)

Fresh pepper (ground)


Tablespoon tomato

Salt to taste.


Peel the yam. Cut into medium sizes. Wash thoroughly and grate into a clean bowl. Season with salt and leave aside. Pour the stock fish into a clean pot. Add other ingredient and boil for 30 minutes.

Reduce heat and scoop small handfuls of grated yam into the simmering soup to form dumplings, using up all the yam mixture. Place lid on pot and gently simmer for 30 minutes until yam is cooked. Check seasoning and serve hot.


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