Kokoro

What we know so far

Kokoro are the long crunchy corn sticks of Ogun State, sold in bundles by hawkers along the roads out of Abeokuta and at motor parks everywhere in the south-west. A dough of coarse cornmeal and garri (or flour), lightly sweetened and sometimes spiced with ginger and chilli, is cooked with boiling water like eba, cooled, rolled into thin sticks and deep-fried until hard and golden. They keep for weeks and crack loudly when bitten.

The draft was written from 2 published sources and holds 7 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting