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Kokoro

Also known as Kokoro (Yoruba Crunchy Corn Sticks)

Kokoro is a long, thin, very crunchy Yoruba street snack made from corn flour and palm oil, deep-fried to a crispy, airy texture. Unlike Aadun which is soft and rich, Kokoro is completely dry and crunchy — an air-light, crispy corn stick that makes an irresistible crunching sound when eaten.

Kokoro, Nigerian cooking

Ingredients

  • 2 big cups of fine yellow corn flour
  • 2 big tablespoons of red palm oil
  • 2 big tablespoons of sugar
  • Half a teaspoon of salt
  • Half a teaspoon of ground pepper — optional
  • Warm water — just enough to make a firm dough
  • Vegetable oil for deep-frying

Method

  1. 01

    Making the Dough. Combine corn flour, sugar, salt and pepper. Add melted palm oil and mix well. Add warm water gradually until a smooth, firm, pliable dough forms.

  2. 02

    Shaping the Kokoro. Take a small piece of dough. Roll between palms into a long, thin rope — approximately 15 to a wide pan width long and only 5 mm diameter. Thinness is critical — thin Kokoro is crispy and light.

  3. 03

    Frying. Heat oil to moderate-to-hot heat. Fry Kokoro sticks in batches for 4 to 5 minutes, turning gently, until pale golden and very crispy. They must feel completely dry and rigid when done.

  4. 04

    Cooling and Crisping. Drain on paper towels. Allow to cool completely — they become crispier as they cool.

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