Kokoro (Nigerian Cornmeal Snacks)
Kokoro is a Nigerian snack made from cornmeal (called agidi or akamu). This snack can be enjoyed in various forms, either soft and mushy or firm and chewy. It is often paired with a variety of soups, stews, or sauces, and it can be enjoyed for breakfast, lunch, or dinner.
Source and licence
"Kokoro (Nigerian Cornmeal Snacks)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Kokoro_(Nigerian_Cornmeal_Snacks), revision 4517748), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Kokoro_(Nigerian_Cornmeal_Snacks)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4517748
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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)
Method
- 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.