Kokonte is a staple food eaten in some parts of Africa including Ghana, Togo and others. Kokonte is mostly made out of dried cassava flour. Kokonte is prepared in a way similar to fufu or banku influencing its supposed English name ‘Brown Fufu’.
It is light, easy to swallow, easy to digest and takes less time to prepare. This makes kokonte one of the best meals to enjoy when you need something quick to prepare and digest before bed or work.
How to make kokonte
2 cups of cassava flour (kokonte flour)
3 cups of water
Boil 3 cups of water in a saucepan. When water boils pour some aside.
Add 2 cups of water of cassava flour to boiling water on fire in bits and stir a wooden ladle continually as you keep adding cassava flour. When all 3 cups of flour are in boiling water, knead with the wooden ladle to form a smooth but thick evenness for about 5 minutes.
Continue kneading till there are no lumps and kokonte is evenly cooked, smooth and thick. Then finally scoop and mould into desired shape.
Kokonte is served with any desired soup such as palmnut soup, ground nut or peanut soup, okro soup, light soup and grounded pepper with smoked fish or salmon.