Kokonte is mostly served with thick groundnut soup and chicken or dried fish
Ingredient
- 2 cups Dried cassava flour
- 200 mls Water
Instruction
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Pour two cups of water into a metallic cooking pot
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Place it on the sauce of heat and boil
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Whiles boiling, fetch some of the hot water and set aside.
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Add 2 and half cups of cassava flour to the boiling water in bits
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Stir with the wooden spatula whiles adding to ensure there is no lumps formation.
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Knead the mixture with the wooden ladle to form a thick and consistent paste.
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Continue kneading till you get the texture you need with no lumps.
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When cooked, use a small bowl to scoop and mould into desired sizes.
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Serve whiles hot with groundnut soup or palm nut soup.
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Store the remaining into a refrigerator or food container.
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.
My RecipeJoint
