how to make kokoro snacks

How To Make Kokoro

kokoro recipe

I’m starting today’s post with a little humour, if you don’t know what kokoro, sisi pelebe(peanut brittle), ekanna gowan (sugar candy), balewa, baba dudu and the likes are, then we are seriously not mates. Lol I feel like Methuselah now. I’m just kidding.

Growing up, Kokoro was one of my favourite snacks, it is crunchy, sweet and spicy but as good as it is, it can also break your jaw; yes it is that crunchy! There are two types of kokoro and I’m happy to say my state does it better, especially the Ibooro kokoro which is the most popular ones sold by hawkers almost everywhere in Nigeria. If you travel by road, I’m sure you would be familiar with this snack (watch out for the recipe).

My mother calls this snack kokoro eleba simply because it is made from garri and you make it as you would make eba and then deep fry. Kokoro is enjoyed by all and it is kid’s friendly too. Making your own kokoro at home is very easy but if you want it very crunchy, avoid rolling a fat dough. Always keep it thin and you would achieve the best. Also the use of ginger is completely optional but it does add nice flavour to the snack. You can also add a pinch of salt to yours too but I didn’t use it

What you will need

250g coarse cornmeal

130-150g garri (cassava flakes)

3-4tbsp sugar (substitute with honey or sweetener)

1tsp cayenne pepper

1tsp powdered ginger (optional)

Vegetable oil

Hot boiling water

Method

Add the entire dry ingredient in a bowl and stir to combine.

Add boiling water and stir to combine as you would make eba but this time a semi hard one to form a dough

Leave the dough to cool completely

Place your hand in water, shake off the excess and take a little morsel/ball of the dough at a time

Place it on a flat surface and roll out to form a thin longitudinal stick

Complete this process till you have exhausted the dough

Recipe credit to my mother. Kokoro eleeba

On a medium high heat, place a frying pan and add oil. heat oil till hot, drop in the rolled out dough in the oil in batches and do not overcrowded it,  fry kokoro till golden brown. Repeat the process till all the dough is exhausted. serve cool and enjoy. x

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5 Comments

  1. I can’t believe this… the last time I saw this was about 10 years ago and I never imagined making my own. thanks a lot for this recipe.

     
  2. Tried this for my children Black History Month gathering

     
  3. Thanks for this.. I wasn’t sure what the ingredients were.
    Thank you for sharing.

     
  4. Mokunfayo

    Thanks for sharing. Nice, crunchy and addictive! I’d love to try out the other type of Kokoro made in Ibooro, Ogun State, Nigeria. Any recipe ideas? Thank you.

     

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