Nigerian Kokoro / Masa Recipe
There are several snacks in Nigerian called masa, there is a version made from Rice, there is a version made from plantain and there is a version made from cornmeal, this recipe if for the later.
Corn Masa is a sweet snack of Hausa/Fulani origin, the snack is one of the meals that were born out of excess; it’s simply a further processed Tuwo Masara. The snack is made from a combination of cornmeal and sugar and it’s reminiscent of a Yoruba snack called “Kokoro”.
If you are a crunch-chaser like me, you will thoroughly enjoy this snack, it is super crunchy when cooled it stores for 1-2 weeks.
Ingredients
1-cup corn meal
1-2 tablespoon of sugar
Optional: ½ teaspoon each Ginger and Nutmeg
Oil for frying
Direction
- Add oil to a large skillet and place on medium heat
- Place a small pot on medium heat, add in ½ cup of water and add ½ of the cornmeal, stir continuously until the resulting mixture is stretchy. Remove from heat and set in a large bowl to cool
- Add the left over corn meal to the cooled dough; add sugar, ginger and nutmeg. Combine thoroughly until you have stiff but smooth dough
- Portion the dough into 6-8 smaller pieces. Roll out each of the dough into a rod like shape. Repeat this step until all the pieces are rolled. Cut up the rod into desired lengths (feel free to play around with the shape until you find something you are comfortable with)
- Fry the dough until golden brown. Transfer fried masa to a paper towel lined bowl to remove excess all. Repeat until all the dough is fried
Serve with a side of Kunnu or FuraNote: For the shape presented, the dough was passed thorough a piping bag.
Is corn meal the same as corn flower
Do know the recipe for katanga? this snack is popular in Lagos. its flat and crunchy and has fish inside.
Thanks a lot yinka…a quick one! This recipe is quite similar to the Indian pap we used to have back then in mayflower school ikenne. Ground cornmeal cooked in hot water over medium heat for few minutes….ready to eat..all u need do is add sugar et milk. pronto! Amongst students, it was called ‘Indian waka’..lol. GOD bless late UNCLE TAI’s soul…
Hahahahah.. indian waka.. too funny.
I tried your recipe with corn flour, it came out great. I just bought corn meal and will try it out and see the difference.Thanks
im new here,i am very familiar with kokoro,n i guess its the same kokoro you refer to as masa, im kinda confused about something,if i follow the exact step in the procedure above,im sure i wunt result into the image above…..i will rather get a smoother surface….but i kinda fell in love wt dis rough n attractive surface….how do i go about it PLEASEEEEEE
Was a piping bag used to get that spiral shape by any chance? and is the ginger fresh, chopped, grated or mashed into a paste? or do you use grounded ginger (ginger powder)?
Yes a piping bag was used. Ginger powder or mashed ginger paste will work.
It looks like Pakistani sweet jalibi the dough is made of chickpea flour and made in spirals like this and dunked in syrup
Yes! I have seen those.
pls how do i come about the cornmeal ?? I live in europe
Hello dear, thanks for the recipe, I just made mine 30 mins after going through your post and it came out nice and crunchy wish I can send u a pic. Thanks
Yeiii!! are you on instagram? you can always share pictures with us on instagram or by email.
Great presentation and I’m sure it’ll be tasty too, however I tried this recipe yesterday and it didn’t turn out well, I used cornflour bought in a store but this type is so smooth like a proper flour used for cakes.
I’m wondering if it should be somewhat rough and that’s where I got it wrong as there was no crunchy side to it at all, it came out just plain!!!!
*Heart broken*
:( Sorry Adeola. The corn flour is usually coarse, similar to the texture of semovita.
do u by any chance remember a snack called kantaga? I need d recipe please
Never heard of it.. what is it made from ?
i love this, gonna try it this weekend.
let us know how it turns out
And I’ve been moaning that there are not very many Nigerian snacks, little did I know that its my lack of exposure. Your site is like a gold mine :)
lol… we try small sha oh… thanks !
Pls I’m looking for the recipe for plantain masa/mosa?!
we have one on the website
Do you have the recipe for plantain mosa? I tried and failed miserably.
I don’t have one right now but I can put it on my list and have it to you soon
Yay thanks!
I haven’t heard of this before but it does look like crunchy and tasty. Nice!
super crunchy…. long time dear.
I love it. I think it looks wonderful – it reminds me of an Indian snack my friends called ‘Bangles’. They were made from Rice flour and were incredibly crisp…and delicious! Thank you
Indian people have lots of yummy snacks, I have heard of a similar snack made from urad flour…. thanks for taking the time to comment.
Wow, I don’t think I have ever had that, I must ask my Nigerian friend if she could make it so I will have the opportunity to experience its flavor.
Thanks for sharing my friend.
I trust all is well and life is treating you kind
stay blessed.
rhapsody
Thanks for the comment always. I will stop by yours soon.
Comment
i’ve never heard/seen this before. I know ‘kokoro’, ah i miss eating that.
i love how it looks…would like to try it!
HEHEHE… do you know what “Karile” is? I think we should do Yoruba recipe month soon… lol.