Growing up, Kokoro was a popular snack sold at almost every bus stop.
This rod-shaped crunchy snack comes with sweet childhood memories of when we didn’t have to worry about anything. Just as popular as sisi pelebe and baba Dudu, remembering Kokoro’s spicy yet sweet taste is all you need to need to start making this delicious snack right in your kitchen.
Follow this step by step guide to make Kokoro at home.
Ingredients
- Coarse cornmeal
- Sugar
- Ginger (optional)
- Chilli pepper
- Salt
- Oil
Recipe
- Add all ingredients into a bowl and mix thoroughly.
- Boil some water and add the mix into it, making sure to stir to prevent lumps. Continue stirring until you get a thick dough (it should look like eba).
- Transfer the dough into a bowl and cover until it cools.
- Once cooled, cut a small part of it, sprinkle some cornmeal over it and roll out. Make sure the ends are thin while the middle is thick.
- Roll all of the dough and fry until it hardens.
- Remove and place on a sieve lined with paper towels to drain excess oil.
- Serve with fruit juice, zobo or kunu.
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