Saturday, 21 February 2015

Kokoro recipe - Crunchy Cornmeal Snack

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

Ingredients:::
• 1 Cup Corn Meal
• 1 Cup All purpose Flour 
• 2 tbsp. Sugar
• A pinch of salt
• 4 Cups oil for Deep frying

Directions:::
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.


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35 comments:

  1. Anonymous6:53 pm

    Heeeeeeeeey! dobby ure a God sent. I usually enjoy dis snack as a kid,but had no idea how it was made. am making dis ryt away,thanks. Tee

    ReplyDelete
    Replies
    1. You're welcome Tee. Do let us know how it goes :)

      Delete
  2. nice one..i will try these at home....please can you add a tutorial on how to cook pete...its a northern food made with corn...thanks

    ReplyDelete
    Replies
    1. That's quite new and this i my first time hearing of it. Would do a post on it in one of my street foodie waka recipe series. Thanks for the suggestion Abraham.

      Delete
  3. Can't remember where I've tasted this snack before


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    ReplyDelete
  4. Hi dobby I stumbled on you blog when I was surfing the net for recipe and measurement for plain cake. Please can you do a post on that. Thank you in advance

    ReplyDelete
    Replies
    1. Okay, would do. In the meantime, you could check out the otherCake RECIPES on the blog.

      Delete
  5. Dob-star nne biko.., corn meal is it same a maize meal?..I'd like to try this out.
    And pls, put recipe for kuli kuli on the list. Thanks my kitchen super star! Lol

    ReplyDelete
    Replies
    1. Yes it is Angie. Kuli kuli added to the list... :)

      Delete
  6. I remember kokoro very well DOB, but growing up my favorite was sisi kpelebe... Tnx for Ds recipe

    ReplyDelete
    Replies
    1. hahaha!! i loved sisipelebe too, and still do. if only i could find where it's sold nowadays... :D

      Delete
  7. Thank you. Will give this a try.

    ReplyDelete
    Replies
    1. You're welcome gatsy cakes. Do let us know how it turns out.

      Delete
  8. I never imagined i'd find the recipe for this online! Can't wait to try it out;)

    ReplyDelete
    Replies
    1. Do keep us posted fluffycutething :)

      Delete
  9. Where can we find corn meal in Lagos please?

    ReplyDelete
    Replies
    1. To get cornmeal, you'd simply have to buy the whole dry corn (yellow/white) and grind. It's usually not sold pre-packed

      Delete
  10. Anonymous1:56 pm

    Wow! how nice. will try this during one of the weekends by God's grace. cheers

    ReplyDelete
    Replies
    1. Do keep us posted anon :)

      Delete
  11. Anonymous1:22 pm

    pls am confused with gram of cup. The cup dt u said measures 125g of flour is whc kind of cup? Nd secondly milk tin dt measures 85g, d flour is it to be filled lyk normal way rice is filled in it or levelled

    ReplyDelete
    Replies
    1. The standard cup measures 125g of flour. The milk tin should be filled leveled.

      Delete
  12. Im soo making this! Thanks for sharing

    ReplyDelete
    Replies
    1. You're welcome sophie

      Delete
  13. Anonymous2:28 pm

    wow,i just made my kokoro,its yummicious,all thanks to Dobby

    ReplyDelete
    Replies
    1. Thanks for the feedback Anon :)

      Delete
  14. Anonymous10:18 pm

    D, you're God sent men! Kokoro making online! And then part 2 would be Sisi kpelebe. This just gladdened my heart. Love you plenty

    ReplyDelete
    Replies
    1. Love you too Anon :)...Sisi kpelebe on the way ;)

      Delete
  15. Anonymous10:53 pm

    Dobby Please help me get my measurement right. Can I use MilkCup? And how many grams does dat equal? Godbless u ooooo

    ReplyDelete
    Replies
    1. Hi Anon, for this i used the Standard cup measurement

      Delete
    2. Anonymous8:47 am

      Dobby ur d best.I will give it a try

      Delete
    3. okay Anon, do keep us posted.

      Delete
  16. Anonymous2:38 am

    yellow corn or white mem

    ReplyDelete
  17. Anonymous12:08 pm

    Pls is it the same corn for making pap(ogi) that will be used for kokoro. Secondly must d grinding of d corn be very smooth or rough?

    ReplyDelete
    Replies
    1. Yes i is and yes it should be very smooth.

      Delete

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