Kókóró (make the musical sounds mi- mi – mi for every “O”) as you pronounce it.
Next to Puff puff, this snack is my achilles heel! Whenever I go to Lagos island I walk towards Martins street because there is this woman who sells Kókóró next to the fabric sellers. Whether or not she is on my route, I find my way there to buy Kókóró.
I sold Kókóró in primary school! A teacher used to bring Kókóró to school to sell to students. Probably it was against the rules to sell to students because it was private school. So she will give them to me to help her sell and I enjoyed it. My reward was handsome helping of Kokoro daily.
I recall my mother making this a few times for us as kids. My love for Kókóró has long history.
Ingredients (Serves 4)
- 2.5 cups Corn Grits/ Corn meal (you can make yours by grinding dried corn kernels to a fine powder)
- 1/4 cup Sugar
- 1 tbsp Cayenne pepper
- 1 tsp Salt
- 2 cups Water
- Vegetable oil for frying
- In a pot bring water to boil.
- Turn the heat down and add the corn grit slowly – don’t add all at once- stirring it makes a slurry.
- As the slurry bubbles add the rest of the corn grit to make a firm dough.
- Remove from heat, and place the dough in an oiled bowl.
- Cover or wrap and let it sit for at least 30 minutes to allow it cool.
- After it has cooled, grease your palms with some oil, and roll small portions into balls, then on a smooth surface use your palms to roll it out into sticks.
- Dust a surface with corn flour (AP flour is just fine too)
- Place the rolled sticks on the floured surface.
- Heat oil up, fry the corn sticks on low medium heat, this will let it cook through without burning fast.
- Take out of the oil when it is golden brown.
Serve with a refreshing drink