Happy New Year to everyone, wishing Y’all a prosperous year. Someone sent in a request on how to make kokoro, your request has been granted, yay!. Growing up in Nigeria, kokoro is one of the top snacks eaten in Nigeria I’m not so sure of it now. If you want to learn how to make kokoro too here you have the ingredients and the instructions, follow it and get your crunchy kokoro and enjoy.
Kokoro is prepared with cornmeal with other ingredients some add garri (cassava flakes) but I don’t so if you want to add garri feel free to add it. Rolling out the kokoro you need to roll the tips (both ends) to be thinner than the middle part also, knowing the temperature of the oil is very important, don’t allow to get too much because you don’t want the tips of the kokoro to get burnt.
You might want to try;
- 1 Cup Cornmeal
- 1.5 Cups Water
- 2 Tablespoons Sugar (or more)
- 1 Teaspoon garlic powder (optional)
- 1 Teaspoon Chili powder (optional)
- Pinch of Salt
- Enough oil for frying
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Add all the ingredients in a pot, stir and bring to a boil over medium heat.
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Continue to stir as you cook, and it gets thicker.
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When it thickens and elastic scrape off the dough from the ladle and cover or scoop in a plastic wrap and set aside to cool down to touch.
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Cut a small piece if necessary, sprinkle some cornmeal over it and roll out, make sure the two ends are thinner than the middle part and the middle part is not too thick.
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Repeat the process until you’re done with the dough, allow to air dry for a few minutes to avoid breaking while transferring to the hot oil for frying. You can also sprinkle some cornmeal over the rolled-out dough.
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Heat enough oil in a frying pan and allow to get hot to about 350 degrees F. You can also test the oil by dipping the thin part of a ladle into the oil, if it sizzles it’s hot enough you can also drop some cornmeal into the oil and if it sizzles then start to fry. If the kokoro turns brown immediately the oil is too then turn down the heat if not the thick part will fry quickly that the rest of the kokoro. Fry until golden brown and crunchy to your preference. If it’s not fried enough the middle part (the thicker part) will be soft.
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Drain on a plate lined with paper towels and allow them to cool down before storing them in an airtight container.
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Enjoy.
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Ma, are we adding h20 to cook before rolling, if yes, how many cup.
Yes, you’ll add all the ingredients together and boil. Let me know if you need more help.
I’m a supplier making kokoro in large quantity, is their any tool I can use other than my hand cos its stressful and time consuming
Not that I know of (for now) you can check if the rolling machine for chin chin can work.
I’m a supplier making kokoro in large quantity, is their any tool I can use other than my hand cos its stressful and time consuming
Great 👌 recepe. I have tried so many methods but this is great. My observation is just that it does not fry on time and it is not as fat as the one I saw on your pictures
Thank you for sharing Ma
Hi Olufix, you can roll it bigger or smaller based on your preference. The bigger it is the longer the frying time and vice versa.
Also, you can check your heat; low/medium or high heat this’ll also contribute to the frying time.
Thank you is even sweet than expected
Glad you liked it!
I have try it and is perfect
I await your feedback.
Mine came was as. perfect as the ones i ate yearssss ago. THANKS
Awesome! Thank you for the feedback, IB.
I love it cause it crunchy and tasteLess
Thank you, Odia!
Thanks & I hv tired it, it form bt it was nt sweet I don’t know y
Thanks for the feedback, Gift!
You can add more sugar according to your preference.
Thanks for stopping by.
Thanks & I hv tired it, it form bt it was nt sweet I don’t know y
Thanks but some ome actually told me to add elubo funfun and it came out soft n it dinor taste like d strreet kokoro
Hello Ayomiposi,
I have never added elubo to it before, so I can’t speak to the result.
Thanks for the information
You’re welcome.