Honey Kokoro
Ingredients
- 1 cup Corn Grit
- 3/4 cup roasted Groundnut (ground)
- 3 tablespoons Honey
- 1/3 cup water
- 3/4 teaspoon ginger powder
- 1/4 teaspoon ground dry Pepper
Instructions
- Blend dry corn and sieve into not so fine flour. The texture of the flour is slightly gritty. Tip: corn is quite difficult on the regular domestic blender so it is advisable to do this at the millers in the market or neighbourhoods.
- Blend the groundnut into powder
- Mix all dry ingredients
- Mix the honey and water
- Pour the honey mixture into the dry ingredients and need into a a firm dough. Kneading should be just about 1 minute
- Take a little of the dough per time place between you palm and roll into ‘sticks’. Alternatively you can do the rolling on a smooth surface. The slimmer the sticks the crunchier .
- Place gently on a baking tray and bake for about 15-20 minutes. After baking on one side for about 10 minutes gently turn each stick on the other side to brown.
- Allow the Kokoro to cool completely and crunch away.
You may wish to leave the Kokoro in the fridge as this helps to keep the crunchiness.
Kitchen Tip: Preheat oven to gas mark 400 before you start mixing your ingredients.
Content and Image from: iqfoodplatter
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