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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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
ReplyDeleteYou're welcome Tee. Do let us know how it goes :)
Deletenice 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
ReplyDeleteThat'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.
DeleteCan't remember where I've tasted this snack before
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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
ReplyDeleteOkay, would do. In the meantime, you could check out the otherCake RECIPES on the blog.
DeleteDob-star nne biko.., corn meal is it same a maize meal?..I'd like to try this out.
ReplyDeleteAnd pls, put recipe for kuli kuli on the list. Thanks my kitchen super star! Lol
Yes it is Angie. Kuli kuli added to the list... :)
DeleteI remember kokoro very well DOB, but growing up my favorite was sisi kpelebe... Tnx for Ds recipe
ReplyDeletehahaha!! i loved sisipelebe too, and still do. if only i could find where it's sold nowadays... :D
DeleteThank you. Will give this a try.
ReplyDeleteYou're welcome gatsy cakes. Do let us know how it turns out.
DeleteI never imagined i'd find the recipe for this online! Can't wait to try it out;)
ReplyDeleteDo keep us posted fluffycutething :)
DeleteWhere can we find corn meal in Lagos please?
ReplyDeleteTo get cornmeal, you'd simply have to buy the whole dry corn (yellow/white) and grind. It's usually not sold pre-packed
DeleteWow! how nice. will try this during one of the weekends by God's grace. cheers
ReplyDeleteDo keep us posted anon :)
Deletepls 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
ReplyDeleteThe standard cup measures 125g of flour. The milk tin should be filled leveled.
DeleteIm soo making this! Thanks for sharing
ReplyDeleteYou're welcome sophie
Deletewow,i just made my kokoro,its yummicious,all thanks to Dobby
ReplyDeleteThanks for the feedback Anon :)
DeleteD, you're God sent men! Kokoro making online! And then part 2 would be Sisi kpelebe. This just gladdened my heart. Love you plenty
ReplyDeleteLove you too Anon :)...Sisi kpelebe on the way ;)
DeleteDobby Please help me get my measurement right. Can I use MilkCup? And how many grams does dat equal? Godbless u ooooo
ReplyDeleteHi Anon, for this i used the Standard cup measurement
DeleteDobby ur d best.I will give it a try
Deleteokay Anon, do keep us posted.
Deleteyellow corn or white mem
ReplyDeleteYellow corn
DeletePls 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?
ReplyDeleteYes i is and yes it should be very smooth.
DeleteJust saw this, after three years. I'm so trying it
ReplyDeleteLol! I'm sure you'll love it. Do keep us posted k.
DeleteHAVE TRIED DOING MY KOKORO BUT ITS VERY SOFT AFTER I FINISHED FRWING
ReplyDeleteHi Mariam, you could add more flour. This helps harden it. Would upload a video on it soon.
DeleteI've been craving this thing for months now...So, I went for an event today, and I managed to get the last stick. I was told it was finished and I almost cried. The crave increased so much that I had to come to Google to see if I'll find the recipe...and gbam, here it is. Can't wait to try it. So glad to see this because I doubted finding the recipe. Yaaaaay, so happy 💃💃💃
ReplyDeleteGlad you found this useful :)
DeleteYou at always the best, your recipes are on point!! Didn't know I would find this online. I'm making it straight away!! Thank you???
ReplyDeletePls dear,how long can it stay as in d shelf life nd can any form of preservative be used?also can one add milk?
ReplyDeletePls dear,how long can it stay as in d shelf life nd can any form of preservative be used?also can one add milk
ReplyDeleteHi Anon, The Original recipe doesn't require milk. It could stay for up to a month if stored in an air tight container.
DeleteHi Dobby,
ReplyDeleteI recently tasted this snack for the first time & liked it, so I decided to check it out. Pls by corn meal do you mean blended corn?