Kokoro (Crunchy Corn Sticks)
A recipe for Kokoro (Crunchy Corn Sticks)! These Nigerian pencil-shaped, tapered sticks are formed with a spiced corn flour dough.
Servings 100 Sticks
Ingredients
- 2 1/2 cups (375 grams) corn flour sifted, plus more as needed, divided
- 3 tablespoons sugar
- 1 teaspoon fine sea salt
- 1 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon dry pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cloves
- neutral oil for frying
Instructions
- In a medium bowl, whisk together 1 cup (125 grams) of the corn flour, the sugar, salt, ginger, onion powder, dry pepper, garlic powder, and cloves.
- In a small bowl, whisk together 1/4 cup (about 30 grams) of the corn flour mixture and 1/2 cup (120 milliliters) room-temperature water until smooth to form a slurry.
- Place 1 cup (240 milliliters) warm water in a medium pot over low heat. Make circular stirring motions with a wooden spoon, sturdy ladle, or whisk, then slowly drizzle the slurry into the center, stirring continuously as you go.
- Cook, stirring, for 1 to 2 minutes, then cover and cook until the mix gelatinizes and bubbles vigorously on top, 7 to 8 minutes.
- Gently remove the lid and give the mixture a thorough stir, then slowly add the remaining corn flour mixture, stirring continuously until it is fully incorporated.
- Cook, stirring vigorously, for 2 to 3 minutes in order to smooth out any lumps. Cover the pot, remove it from the heat, and set aside until the mixture has cooled, about 20 minutes.
- Sprinkle a rimmed baking sheet with 2 tablespoons of the corn flour to prevent sticking.
- Sprinkle 1 to 2 tablespoons corn flour on a clean counter and scoop the cooked corn flour mixture out of the pot onto the counter.
- About 1/2 cup (62.5 grams) at a time, knead the remaining 1 cup (125 grams) corn flour into the cooked dough.
- Divide the dough into two equal pieces and flatten one piece into a 5 by 10 inch (12.5 by 25 centimeter) rectangle.
- Cut a 1 inch (2.5 centimeter) grid to make 50 squares and set aside. Repeat with the other piece.
- Dust your work surface with more corn flour, if needed.
- Take a piece of the dough and roll it against the surface until pencil-thin. Classic Kokoro tapers at both ends, so each piece should be about 4 inches (10 centimeters) long and 1/3 inch (8.5 millimeters) wide at its thickest, with the ends rolled very thin. Place the rolled-out dough on the prepared baking sheet and repeat with the remaining dough.
- Line a rimmed baking sheet with a wire rack or paper towels.
- Fill a wok or large Dutch oven with about 2 inches (5 centimeters) of oil; it should come no more than halfway up the vessel. Heat the oil over medium-high heat to 350˚F (175˚C).
- Working in batches, add the Kokoro to the hot oil, being careful not to overcrowd the pan. Fry, frequently moving the pieces around with a slotted spoon to cook evenly on all sides, until golden brown, about 4 minutes total.
- Use a slotted spoon to transfer the Kokoro to the prepared baking sheet. Repeat with the remaining Kokoro, allowing the oil to return to temperature between batches.
- Allow the Kokoro to cool completely; they will harden and firm up as they cool. Cover and allow them to rest for 6 hours or overnight.
- The next day, preheat the oven to 300˚F (150˚C).
- Transfer the Kokoro to a clean rimmed baking sheet. Bake for 5 to 10 minutes, until heated through. Transfer the sticks to a wire rack to cool completely.
- Enjoy on their own or with a drink. Leftovers can be stored in an airtight container at room temperature for 4 weeks or in the freezer for up to 3 months.