Difference between revisions of "Kokoro"
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* [[water]] | * [[water]] | ||
| − | == | + | == Procedures == |
# Boil about 4 cups of [[water]]. | # Boil about 4 cups of [[water]]. | ||
# Add some [[water]] to the [[corn flour]], and mix as you add. You want a stiff mixture, so don't add too much [[water]]. | # Add some [[water]] to the [[corn flour]], and mix as you add. You want a stiff mixture, so don't add too much [[water]]. | ||
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[[Category:Cornmeal Recipes]] | [[Category:Cornmeal Recipes]] | ||
[[Category:Gari Recipes]] | [[Category:Gari Recipes]] | ||
| − | [[Category:Nigerian | + | [[Category:Nigerian cuisine]] |
| − | [[Category:Recipes | + | [[Category:Vegetarian Recipes]] |
Latest revision as of 13:58, 15 July 2012
Description
Makes enough for 2-3 people.
Ingredients
Procedures
- Boil about 4 cups of water.
- Add some water to the corn flour, and mix as you add. You want a stiff mixture, so don't add too much water.
- Allow to cool lightly.
- Add gari and Sugar and mix thoroughly with your hand to get a stiff and smooth mixture.
- Roll on oiled or floured board.
- Add oil to a pan, so that it is about 1 inch (2.5 centimeters) or more high.
- Heat the oil.
- Place the rolled dough into the oil and deep fry until golden brown.
- Serve hot or cold.
