Ingredients
Swallow
- 300 gkokonte flour
- 1 litrewater
To serve
- groundnut soup
- palm nut soup
- okra stew
Directions
- Sift the flour first to break up any lumps, which will not disperse later.
- Bring about two thirds of the water to a rolling boil in a heavy pot.
- Mix the remaining cold water with a portion of the flour into a smooth slurry. Slake part of the flour in cold water first.
- Pour the slurry into the boiling water, whisking hard, and let it come back to a simmer. Now sprinkle in the rest of the dry flour a little at a time, beating continuously with a strong wooden spoon or spatula.
- Keep beating and folding for 10 to 15 minutes over a low heat, pressing the mass against the side of the pot and turning it over. It is ready when it is smooth, elastic, glossy and pulls away from the pot in a single mass with no dry flecks.
Technique
- It is darker and stronger-tasting than fufu or banku, with a faint sourness from the dried cassava.
- Groundnut soup is the classic partner and the richness is what balances it.
- It is one of the cheapest staples in Ghana and it stores indefinitely as flour.
Substitutions
- Any cassava flour, though kokonte flour is specifically dried and fermented slightly.
- A mix with cornflour, which lightens the colour and the flavour.
Variations
- Mixed with cassava dough for a softer swallow.
- With a proportion of maize flour.
- Made stiffer or looser depending on the soup it accompanies.
History
Made from sun-dried cassava chips milled to flour, a lean-season and famine food of northern and Volta Ghana that keeps for months.
Frequently asked questions
What is Kokonte?
Kokonte is a main from Ghana: dark cassava-flour swallow nicknamed face the wall for its plainness. Made from sun-dried cassava chips milled to flour, a lean-season and famine food of northern and Volta Ghana that keeps for months.
How long does Kokonte take to make?
Kokonte takes 5 min of preparation and 20 min of cooking. The recipe makes 4 servings. It is rated medium to make.
What can I substitute in Kokonte?
Yes, within limits. Any cassava flour, though kokonte flour is specifically dried and fermented slightly. A mix with cornflour, which lightens the colour and the flavour.
