Kokoro (Nigerian Fried Corn Snack)
Kokoro is a crunchy Nigerian corn snack made by cooking cornmeal into a stiff dough, rolling it into thin ropes and frying them until golden. The dough is seasoned with chile powder and a little sugar, so each crisp piece is salty, faintly sweet and mildly hot. It keeps well in an airtight container, which makes it handy for snacking. Serve it plain or alongside cassava flakes, custard or a drink.
Instructions
Put the cornmeal, salt, vegetable oil, sugar and chile powder in a pot. Pour in some water and set the pot on the heat.
Stir constantly over medium heat. The mixture is ready when it has thickened into a stiff, elastic dough.
Take the pot off the heat and let the dough cool. Dust a cutting board with corn flour.
Pinch off a portion of dough and roll it on the board into a long snake with thin edges. Repeat with the rest of the dough.
Heat the oil over high heat. Add the dough snakes and fry them until golden brown.
Lift the kokoro out of the oil and drain off any excess oil. Let them cool before serving, and keep leftovers in an airtight container.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
