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Kokoro (Nigerian Cornmeal Snacks)
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Nigeria
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517748
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1½ cups corn flour
- 200 ml water
- 2 tablespoons sugar
- 1 tablespoon powdered cayenne pepper
- 1 teaspoon salt
- ½ cup oil (or enough for shallow-frying)
Directions
- Combine 1 cup of the cornflour with the water, cayenne pepper, salt, and sugar in a pot. Mix well to combine everything and remove any lumps.
- Set the pot on the stove over medium heat. Cook, stirring, until the mixture bubbles and thickens to a dough.
- Remove the pot from the heat, and let the dough cool down.
- Add the remaining ½ cup cornflour to the dough, and mix with a spatula.
- Pinch off pieces of the dough. On your work surface, roll the pieces with your hands to get ropes ½–1 inch thick and a couple inches long.
- Heat the oil in a skillet over medium-high heat. If you have a thermometer, 350°F (175–180°C) is ideal. If you don't, place a test piece of dough into the oil—it should sizzle but not burn.
- Place the dough ropes in the oil, working in batches as needed to prevent overcrowding. Fry until golden brown on all sides.
- Remove the kokoro from the oil, and drain off any excess.
Equipment
Pot, Mixing spoon, Measuring cups and spoons, Frying pan, Spatula, tongs, or similar for frying