Kokoro is a common snack food in Nigeria. It is made from a paste of maize flour mixed with sugar and gari (cassava) or yam flour and deep-fried. It is commonly sold in ogun state in Nigeria. In a 1991 study of foods sold to schoolchildren in Lagos, samples of kokoro were bought from the stalls and subjected to microbiological analysis. Ten different types of bacteria were isolated, including bacteria associated with food poisoning and diarrhea, pointing to the need to improve control of hygiene in their preparation, and to look for ways to extend shelf life.