Pekere (corn cake) is made by grinding maize after shredding it from the cob. It is definitely different from Ipekere (plantain chips).
I particularly like this snack because of its unique taste.
To achieve getting the smooth texture of the shredded corn, use a grinding machine.
Salt to taste
Note that while grinding only little quantity of water should be added because it must be in semiliquid form for a thick paste.
Mix grinded corn thoroughly with a spatula or turning stick to make it smooth, in a bowl
Add seasoning and salt to taste
Mix again thoroughly without adding water
Slice onions in very tiny portions into the paste
Set oil in a deep pot or deep frying pan
The thick paste is to be set in the hot oil in sizes, so that it doesn’t stick to another in the hot oil (Just as it is when frying any other thing). It is advisable to use a deep spoon
Fry, turn the sides at intervals and remove from hot oil
Pekere is ready to serve when it turns brown in the hot oil.
Pekere (in Yoruba) is perfect as a breakfast menu, rich in diet and a very special taste you will love to taste.
You can eat Pekere with pap, custard, bread or just as it is. It can be served in parties as a snack too.
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