Recipe Git v1

Kokoro (Nigerian Cornmeal Snacks)

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Snack, Fried

Tags: easy, fried, recipes for fritters, recipes using cayenne, recipes using corn flour, recipes using oil and fat, recipes using salt, recipes using sugar, recipes without cooking time, recipes without servings, yoruba

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AKokoro_%28Nigerian_Cornmeal_Snacks%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AKokoro%20%28Nigerian%20Cornmeal%20Snacks%29&oldid=4517748

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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)

Directions

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.

Equipment

Pot, Mixing spoon, Measuring cups and spoons, Frying pan, Spatula, tongs, or similar for frying