Kokonte recipe

Kokonte, also affectionately known as “face the wall” or “la pewa” in Ghana, is a hearty and filling staple food made from dried cassava flour. It’s a versatile accompaniment to many Ghanaian dishes. Here’s a straightforward recipe to make it:

Here is a simple recipe for making kokonte:

Ingredients:

• Dried Cassava Flour (Kokonte Flour): 
• Water: Tap water is perfectly fine.
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Instructions:

• Prepare the Flour Paste: In a bowl, gradually add water to the dried cassava flour, mixing thoroughly with a whisk or your hands until you form a smooth, thick paste. Ensure there are no lumps. The consistency should be similar to a thick, smooth porridge.
• Boil the Water: In a medium to large pot, bring a sufficient amount of water to a rolling boil. The amount of water will depend on how much kokonte you want to make. Generally, you’ll need about twice as much water as the amount of flour you intend to use.
• Introduce the Paste to Boiling Water: Slowly pour the prepared cassava flour paste into the boiling water, stirring constantly and vigorously with a wooden spatula or a sturdy spoon. This is crucial to prevent lumps from forming.
• Cook and Stir Continuously: Continue stirring the mixture vigorously as it thickens. Keep stirring for several minutes, ensuring the kokonte cooks evenly and becomes a solid mass. The mixture will start to change color from a light beige to a darker brown.
• Check for Doneness: Kokonte is cooked when it has thickened considerably, the color has darkened to a deep brown, and it is no longer sticky. You should be able to touch it (carefully!) and it feels firm.
• Shape and Serve: Once cooked, remove the pot from the heat. You can use a ladle or spoon to scoop the kokonte into individual bowls or onto a serving platter. Traditionally, it’s often shaped into a mound or flattened.

Serving Options (What to Enjoy Your Kokonte With):

Kokonte is a very versatile food and is typically served with flavorful soups and stews. Here are some popular Ghanaian options you might find or be inspired to make:

• Groundnut Soup (Peanut Butter Soup): This is a classic pairing. The rich, savory, and slightly sweet groundnut soup complements the neutral flavor of kokonte perfectly. You might find pre-made groundnut soup bases in African grocery stores, or you can find recipes online to make your own.
• Palm Nut Soup (Abɛnkwan): Another traditional and very popular choice. Palm nut soup has a unique, earthy, and slightly smoky flavor that goes wonderfully with kokonte. You can often find palm nut concentrate in African or international food stores.
• Light Soup (Nkrakra): A lighter, often tomato-based soup with fish or meat. It offers a refreshing contrast to the heavier kokonte.
• Okra Stew (Kontomire Stew with Okra): A flavorful stew made with cocoyam leaves (kontomire), okra, and various spices, often containing fish or meat. The slimy texture of the okra and the rich stew are a great match for kokonte.
• Other Stews: Feel free to experiment with other hearty stews you enjoy, such as those made with beans, goat meat, or other vegetables.