How To Fry Nigerian Kokoro

Kokoro is a crunchy Nigerian snack that is shaped into a stick. It is prepared by combining maize flour paste with sugar and cassava or yam flour.

The concoction is rolled on a flat surface or between one’s palms in order to get a long stick, which is then fried in palm oil or groundnut oil.

There are two basic versions of kokoro – one is plain, and the other one is spicy, with added chili peppers or chili powder.

Ginger can also be used to add extra flavor to kokoro, but it is completely optional. These extremely crunchy snacks can be eaten on their own or with fruit juices and soft drinks on the side.

RECIPE INGREDIENTS

1 cup corn course flour/corn meal(this is not the corn starch used for for making Pap)

2 tablespoonful of sugar

A pinch of grated Ginger(optional)

pinch of Chili Pepper (optional)

A pinch of Salt

Oil for frying

DIRECTIONS ON HOW TO FRY NIGERIAN KOKORO

Combine half cup of the cornmeal, sugar, pepper, salt and grated ginger in a large bowl and set aside

Pour half cup of water into a pot, leave to boil and then add the mixed corn meal, stir continuously until you get a stretchy mix that looks just like Eba.

Pour the cooked cornmeal dough in a big bowl, cover and leave to cool completely

When it is cooled, add the remaining cornmeal and knead on a flat surface until smooth.

Take a little portion and roll in between your palm or roll it on a flat surface to get a long shape. Repeat this process for the remaining dough.

Now heat up some vegetable oil until hot and fry the rods shaped dough until it hardens.

Remove the Kokoro and place on sieve lines with paper towels, to remove excess oil. Serve with my beverage of choice.

HERE ARE MORE NIGERIAN RECIPES

HOMEPAGE RECIPES

OGBONO RECIPE

SPINACH STEW ( EFO RORI)

AMALA AND EWEDU SOUP

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv