Cookbook:Kokoro (Nigerian Fried Corn Snack) II

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Kokoro (Nigerian Fried Corn Snack) II
CategoryFritter recipes

Cookbook | Ingredients | Recipes

This recipe is for a variety of kokoro where the dough is fermented and shaped into a circle.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Soak the cornmeal in water for 3–4 days to allow fermentation. Drain the water.
  2. Transfer the soaked cornmeal to a pot. Mix in the salt and ground pepper.
  3. Cook the mixture over medium heat until thick but not too thick.
  4. Remove from the heat, and place the corn dough into an oiled bowl. Cover tightly, and let rest for 30 minutes.
  5. Dust a work surface with corn flour.
  6. Oil your palms, take a portion of dough, and roll it into a 'snake'. Join the ends to form a ring, and press to seal both ends together. Repeat this process for the rest of the dough.
  7. Heat oil in a pot. Add the dough rings, and deep fry until golden brown all over.
  8. Remove the kokoro from the oil.
  9. Cool and serve with beverages.