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Nigerian Food

How to make Kokoro

Writing about this snack brings back memories of the numerous snacks I ate, way back in primary school! Kokoro is one of them and I am really excited to write on how to make Kokoro.

Kokoro is a snack that is popular in the western part of Nigerian especially Ogun state. It is usually sold by hawkers along the streets and road.

This snack is known by other names such as Sisi Kpelebe, Ekanna gowan, Baba Dudu, belewa etc. I can imagine your smiling face, those good old days! Did you know, Kokoro is one of our indigenous snacks!

Kokoro is a sweet, spicy, crunchy snack that is made with cornmeal, garri, sugar, and other spices. It is deep-fried and loved by the young and old. You can get addicted to it.

Making Kokoro is easy and it is a great choice for a snack-on on Friday night with your family and friends. Kokoro can be made with flour and cornmeal, cornmeal and garri, or cornmeal alone. But I prefer making mine with cornmeal and cassava flakes (garri).

To get a perfect Kokoro, avoid having a watery dough or rolling a fat dough!! Follow through as you learn how to make Kokoro that is perfect.


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Health benefit

  • Rich in Carbohydrate
  • Contains a meaningful amount of fibre and protein
  • Manganese, phosphorus, potassium, magnesium, copper, zinc, and iron are some minerals that are found in cornmeal.
  • Presence of antioxidants
  • A great choice of snack for people who have gluten intolerance
  • lowers the risk of cancer and cellular damage
  • Beta carotene found in cornmeal is necessary for healthy hair and healthy skin
  • Reduces the risk of constipation and promote easy bowel movement

Ingredient

  • One cup of Cornmeal
  • Half cup of garri
  • 4 tablespoons of sugar
  • 1 tablespoon of chilli pepper
  • Grinded ginger ( 1 teaspoon)
  • A pinch of salt
  • water
  • Vegetable oil ( 2 Cups)

Directions

  • Firstly, pour a half cup of water in a kettle and heat up till it boils
  • In a large bowl, pour half of the cornmeal, garri, pepper, ginger, sugar, and salt and mix thoroughly
  • Pour the boiled water into the bowl and stir together with a spatula until you get a stretchy mix
  • Set the bowl aside and leave to cool completely
  • Place a clean frying pan on fire and add the vegetable oil and leave to get hot
  • Make sure the cornmeal mix is cool, then add the remaining cornmeal and knead thoroughly until smooth
  • Take out a little portion of the Kokoro and roll until you get a rod shape
  • Be sure that the dough is not too thick or flat
  • Repeat the process until all the dough is finished
  • Carefully, place the Kokoro into the hot oil in batches, Do not crowd the oil
  • Fry until the Kokoro harden and the colour changes to a golden brown
  • Place the crunchy, spicy Kokoro in a paper towel to drain excess oil
  • Leave to cool and serve with a chilled drink like zobo or kunu

Video on how to make Kokoro

We are happy that you have learnt how to make Kokoro, do well to drop comments and questions. Furthermore, share and invite families and friends. Above all, continue to check our page for other tasty Nigerian food like Ojojo, wara,. Cheers!!!

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