Kokoro (Nigerian Fried Corn Snack) II
Kokoro is a crunchy Nigerian corn snack, and this version is shaped into rings. The cornmeal is soaked for three to four days before cooking, which gives the dough a gentle sour note that plain cornmeal lacks. The cooked dough is rested in an oiled bowl, then rolled by hand into thin snakes and sealed into circles. Deep frying turns them golden and crisp, and they keep well alongside tea or a cold drink.
Instructions
Soak the cornmeal in water for 3 to 4 days so it ferments, then drain off the water.
Tip the soaked cornmeal into a pot and mix in the salt and ground pepper.
Cook the mixture over medium heat until it is thick but not stiff.
Remove the pot from the heat and put the corn dough into an oiled bowl. Cover it tightly and let it rest for 30 minutes.
Dust a work surface with corn flour.
Oil your palms, take a portion of dough and roll it into a snake. Join the ends to make a ring and press them together to seal. Repeat with the rest of the dough.
Heat oil in a pot, add the dough rings and deep fry them until they are golden brown all over.
Lift the kokoro out of the oil and let it cool. Serve with a drink.
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.
