Kokoro is a deep-fried Nigerian snack made with cornflour/cornmeal or a combination of cornflour and garri. It’s super crunchy, easy to make, and requires just a few ingredients.
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INGREDIENTS
- 2 cups cornmeal/cornflour
- 2 – 4 tablespoons sugar
- 1 – 2 teaspoons cayenne/dry pepper
- 1/2 teaspoon salt
- 1 cup water
- Oil for deep frying
PROCEDURE
Step 1
Gather your ingredients.
Step 2
Pour the water into a pot over medium heat and bring to a boil. Mix together half of the cornflour, sugar, dry pepper, and salt. Add the corn mixture into the boiling water and stir vigorously until the mixture comes together and is a little bit stretchy. Take off heat, transfer to a bowl and leave to cool a bit.
Step 3
Add the rest of the cornflour and knead until smooth but stiff. About a minute or two.
Step 4
Take out a little bit of dough, about 1 teaspoon or half a tablespoon depending on the length/thickness you want. Roll in between your palms or on a clean and dry work surface until you get a long stick/rod-like shape. The thinner the stick, the crispier. Repeat the process until you use up the dough.
Step 5
Heat up some oil in a pan, when hot, add the sticks, a little at a time, and fry until light or golden brown, depending on your preference.
Step 6
Remove from oil and transfer to a paper-lined tray to soak up excess oil. Serve and Enjoy!