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Kokoro (gari en bâtonnets): recipe illustration
Appetizers & nibbles

Kokoro (gari en bâtonnets)

Kokoro is a crispy Nigerian snack from the southwest, made from fried corn or cassava sticks seasoned with spice. People nibble it as a starter or on the go, often bought from street vendors, especially at the end of the day.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

Instructions

  1. In a mixing bowl, combine the corn flour with the salt, sugar, ginger and pepper.
  2. Gradually add the lukewarm water while stirring, until you get a soft dough that holds together without sticking to your fingers.
  3. Let the dough rest for 10 minutes so the flour absorbs the water properly.
  4. Shape small sticks about 5 cm long by rolling the dough between your palms.
  5. Heat the peanut oil to 170 °C; a small drop of dough should rise and sizzle gently.
  6. Fry the sticks in small batches for 4 to 5 minutes, until golden and crispy.
  7. Drain them on paper towels and serve warm.

Variations and tips

Cassava version. Replace half the corn flour with cassava flour (gari) for a crunchier texture.

Using what's available here. Fermented corn paste is hard to find: corn flour is more than enough, just add a little baking powder for a lighter result.

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Original Ecomely recipe.