KOKORO
Recipe:
Ingredients:
Glenn’s Floury Corn ( whole grain)
White Sugar
Boiling Water
Salt to Garnish
Instructions:
After milling Glenn’s Floury Corn to a whole grain flour, Ngozi combined flour, sugar and boiling water in proportions that felt right. On the stove top, she cooked the ingredients into a tacky dough, and spread it to cool on a baking sheet. She then kneaded a portion of it with a dusting of corn flour until it reached the desired texture, and rolled out little snakes by hand. She then deep fried them and garnished with salt.
Kokoro is a street food that is typically made from ground, whole grain corn mixed with white sugar and boiling water. These ingredients are cooked into a dough, formed into sticks and deep fried to golden perfection. We used dried whole grain Glenn’s Floury Corn to bring these crispy delights literally from farm to table.
Kokoro - from ground corn to tasty snack!
Lessons Learned: Cooking the corn batter resulted in a workable, gelatinized dough that could be formed and handled. The final deep-fried texture was crispy and had a lovely mouthfeel. It lacked the gritty texture of normal corn - as expected.
Now, pass the dip!