Also known as Adunlei/Adunlee this is a classic Ghanaian snack made with sweetened cornmeal shaped into sticks.
Prep time: 15 minutes/Cook time: 25 minutes/Makes: 40-50
Ingredients:
140g (1 cup) Cornmeal (plus extra for kneading)
50g (1/4 cup) Sugar (or to taste)
1/4 tsp Salt (or to taste)
375-500ml (1 1/2 – 2 cups) Water
oil for deep frying
Method:
Combine the cornmeal, sugar, salt and water in a pan. Place over medium heat and cook, stirring constantly, until the mixture thickens to a consistency like mashed potato (the dough will come away from the sides of the pan).
At this stage, turn off the heat and cover the pan.
In the meantime, heat oil in a deep pan or wok. Turn your cornmeal mixture into a bowl and knead, just as you would bread, working in more cornmeal as needed until you end up with a stiff bread-like dough.
Spread a little cornmeal over your work surface, turn the dough out onto this then take a piece of dough and roll out into a rope between your palms. Snip off the ends the roll the centre piece on your work surface using your palms into a stick about 7-8cm (3 in) long. Set aside on a plate as you roll the next piece. Continue until all the dough has been rolled. For a proper-shaped kokoro you want the ends to be very thin and the centre about 1.5cm (1/2 in) thick.
Once the oil is hot, lift up a batch of kokoro with a spatula and carefully drop in the oil (you can fry 15-18 at a time). Whilst cooking, stir constantly with your spatula to prevent them from sticking. Continue cooking for about 5 minutes, until nicely browned all over then carefully lift from the pan and drain on kitchen paper as you cook the next batch.
