Kokoro II RecipeOrigin: Nigeria Period: Traditional |
Ingredients
500g maize (corn) flour 
Kokoro II Preparation:Method:Boil about 1l of water. Add the maize flour to a bowl and mix-in the hot water a little at a time until you have a farily stiff paste. Season with salt then allow to cool a little them add the gari and sugar and mix-in with your hands until you have a stiff and smooth dough. Tip onto a floured board and roll until 1cm thick. Cut into diamond shapes about 2cm per side. Meanwhile add oil to a wok until it's about 3cm deep. Heat until smoking and deep fry the pastry diamonds until golden brown. Remove with a slotted spoon and dry on kitchen paper. Serve either hot or cold with a hot pepper dipping sauce. |
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