Corn Masa/ Mosa

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.


1-cup corn meal

1-2 tablespoon of sugar

Optional: ½ teaspoon each Ginger and Nutmeg

Oil for frying


  • 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.

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