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.
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)
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 ½â1 inch thick and a couple inches long.
Heat the oil in a skillet over medium-high heat. If you have a thermometer, 350°F (175â180°C) is ideal. If you don't, place a test piece of dough into the oilâit 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.