Today I am venturing into the world of Nigerian snacks. Kokoro, is one of the snacks I enjoyed eating in my primary school days in Lagos. It was so much fun when as kids we will compete for whose crunching sound will make the most noise when chewing.
Kokoro is basically a combo of groundnut and corn . So you get to have your Guguru and Ekpa (pop corn and groundnut) in a different way.
So here goes, something to entertain guests with . Enjoy the crunch!
Recipe making Kokoro
1 cup Corn Grit
3/4 cup roasted Groundnut (ground)
3 tablespoons Honey
1/3 cup water
3/4 teaspoon ginger powder
1/4 teaspoon ground dry Pepper
Method
1, Blend dry corn and sieve into not so fine flour. The texture of the flour is slightly gritty. Tip: corn is quite difficult on the regular domestic blender so it is advisable to do this at the millers in the market or neighbourhoods.
2, Blend the groundnut into powder
3, Mix all dry ingredients
4, Mix the honey and water
5, Pour the honey mixture into the dry ingredients and need into a firm dough. Kneading should be just about 1 minute
6, Take a little of the dough per time place between you palm and roll into ‘sticks’. Alternatively you can do the rolling on a smooth surface. The slimmer the sticks the crunchier .
7, Place gently on a baking tray and bake for about 15-20 minutes. After baking on one side for about 10 minutes gently turn each stick on the other side to brown.
8, Allow the Kokoro to cool completely and crunch away.
You may wish to leave the Kokoro in the fridge as this helps to keep the crunchiness.
Kitchen Tip: Preheat oven to gas mark 400 before you start mixing your ingredients.
am loving this…….. pls how can I make the corn grit .
Me really like this. Hope to try it out soon.