Kokonte is a staple food eaten in many parts of Ghana, Togo and other West African countries. It is primarily made of dried cassava flour cooked with water. The method of preparation is similar to that of banku and tuo zaafi, though when prepared it has an unique brown colour. Kokonte or konkonte is mostly taken as lunch or dinner and served with groundnut soup, okro stew, light soup, palm nut soup or ground pepper. For a groundnut soup to accompany your kokonte, see the next recipe.
Prep Time: 15 minutes/Cook Time: 15 minutes/Serves: 4
Ingredients
300g (2 1/2 cups) Dried cassava flour
500ml (2 cups) Water
Instructions
Bring 500ml (2 cups) water to a boil in a cooking pot. Remove 125ml (1/2 cup) and set aside.
Adding a little at a time, whilst stirring constantly, add the cassava flour to the boiling water. Cook, kneading the mixture with the wooden ladle to form a thick and consistent paste. Continue kneading till you achieve the texture you need with no lumps. If needed, add a little of the reserved boiling water to ensure your dough is smooth.
When cooked, use a small bowl to scoop and mould the mixture into desired sizes.
Serve hot to accompany groundnut soup or palm nut soup.
Any leftover kokonte can be stored in your refrigerator.
