Kokoro is a popular crunchy snack with western Nigeria origins. It’s really not unusual to find street hawkers carrying this tasty snack around in trays placed strategically on their heads. There are two types of kokoro sold in the local markets with the difference being only in shape and taste namely; the Crunchy plain type and the Crunchy Spicy type. Personally, i enjoy eating both so i really don’t have a favorite. In this recipe, i’d be showing you how to make the crunchy plain type after the cut.
How to make Kokoro : Nigerian crunchy cornmeal snack
• Prep time: 30 mins
• Cook Time: 15 mins
• Makes: 25-30 Medium sized Sticks
Step 1: Pour 1 cup of water into a small pot and leave to boil.
Step 2: In a medium sized bowl, Mix the Corn meal, all purpose flour, sugar & salt together. Gently add 1/2 of the corn mixture into the pot and stir. Remove the pot from the fire leave the mixture to cool completely. Once it does, add the rest of the corn mixture and mix. Transfer the dough into a bowl and knead till it becomes firm.
Step 3: Take a portion of the dough and roll out on a flat surface till you get a long stick. Repeat the process for the rest of the batch.
Step 4: Pour the oil into a skillet/ pan and heat up till it gets hot. Deep fry the rolled out sticks till golden brown.
Step 5: Transfer the fried Kokoro to a paper towel lined plate to drain off excess oil. Kokoro can be eaten alone as a snack or taken with a clod beverage.
