Cookbook:Kokoro (Nigerian Fried Corn Snack) II

This recipe is for a variety of kokoro where the dough is fermented and shaped into a circle.

Ingredients

 * White corn grits/cornmeal
 * Water
 * Salt
 * Ground pepper
 * Vegetable oil

Procedure

 * 1) Soak the cornmeal in water for 3–4 days to allow fermentation. Drain the water.
 * 2) Transfer the soaked cornmeal to a pot. Mix in the salt and ground pepper.
 * 3) Cook the mixture over medium heat until thick but not too thick.
 * 4) Remove from the heat, and place the corn dough into an oiled bowl. Cover tightly, and let rest for 30 minutes.
 * 5) Dust a work surface with corn flour.
 * 6) Oil your palms, take a portion of dough, and roll it into a 'snake'. Join the ends to form a ring, and press to seal both ends together. Repeat this process for the rest of the dough.
 * 7) Heat oil in a pot. Add the dough rings, and deep fry until golden brown all over.
 * 8) Remove the kokoro from the oil.
 * 9) Cool and serve with beverages.