Kokoro (Nigerian Corn-Cassava Snack)

Ingredients

• •180 g corn flour
• •60 g cassava flour
• •1 tbsp sugar
• •1/2 tsp salt
• •250 ml water
• •500 ml neutral oil, for frying

Directions

1. 1Mix the corn flour, cassava flour, sugar and salt in a bowl.
2. 2Bring the water to a boil and pour it in, stirring hard with a wooden spoon.
3. 3Knead the hot paste five minutes, as soon as you can handle it, until smooth and very stiff.
4. 4Roll pieces into thin ropes about as thick as a pencil and cut them into lengths.
5. 5Fry at 160C for ten minutes, turning, until hard and evenly deep brown.
6. 6Drain and cool completely; they harden further as they cool.

💡 Boiling water, not warm. It gelatinises the starch, which is what lets the paste hold a rope instead of crumbling.

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