This pencil-thin snack with tapered ends and a thicker middle tastes a bit like crunchy toasted corn tortilla chips. It is sold in a variety of lengths, from 4 to 24 inches (10 to 60 cm). If you’re ever on Lagos Island and see an enamel tray of thin, long sticks, buy some, wrapped in newspaper.
Both yellow and white corn flour work here. Feel free to halve the recipe.
2½ cups corn flour (sifted, plus more as needed) - and see Additional Info, below
3 tablespoons sugar
1 teaspoon fine sea salt
1 teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon dry pepper
½ teaspoon garlic powder
½ teaspoon ground cloves
Neutral oil (for frying)
Method
Kokoro Crunchy Corn Sticks is a guest recipe by Ozoz Sokoh so we are not able to answer questions regarding this recipe
In a medium bowl, whisk together 1 cup (125g) of the corn flour, the sugar, salt, ginger, onion powder, dry pepper, garlic powder, and cloves.
In a small bowl, whisk together ¼ cup (about 30g) of the corn flour mixture and ½ cup (120ml) room-temperature water until smooth to form a slurry.
Place 1 cup (240ml) 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 ½ cup (62.5g) at a time, knead the remaining 1 cup (125g) 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 cm) rectangle. Cut a 1-inch (2.5 cm) 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 cm) long and ⅓ inch (8.5 mm) 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 cm) 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 the 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.
Additional Information
NOTE:
For the UK: you should be able to use 375g finely ground cornmeal instead of the corn flour, but please note that the recipe has not been tested with this substitute.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.