I love Kokoro Abeokuta, maybe because I’m an Egba girl. I used to look forward to someone returning from Abeokuta to bring this for me. These days it’s easier to buy even in Lagos traffic. If you live in Lagos you would have seen them sold wrapped like this in traffic
I’ve been trying to crack the code for making it for a while, because until the regular kokoro cornstick, this is more savoury than sweet, and there is a slight tangy under note in the flavour.
So I thought to try fermenting my corn grits before using it! And gbam! That was it! The Kókóró Abeokuta I knew and loved
Ingredients (Serves 4)
- 2.5 cups white Corn Grits/ Corn meal (you can make yours by grinding dried corn kernels to a fine powder)
- 1 tsp Salt
- 1 tsp Cayenne pepper
- 2 cups Water
- Vegetable oil for frying
- Soak corn grit for 48-78 hrs to allow it to ferment. Then strain the water.
- In a pot slowly bring the soaked paste to a boil, stirring till it makes a slurry, add salt and pepper.
- As the slurry thickens you may or may not need to add some water so it doesn’t become a hard dough. You need a firm dough and pliable dough.
- Remove from heat, and place the dough in an oiled bowl.
- Cover or wrap and let it sit for at least 25 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 and gently bend the stick to form a circle and press the ends together to seal it.
- 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
I think Kókóró Abeokuta should be eaten like chips and served with dips.