Steps To Prepare Ghanian Kokonte

Kokonte is mostly served with thick groundnut soup and chicken or dried fish

Ingredient

• 2 cups Dried cassava flour
• 200 mls Water

Instruction 

• Pour two cups of water into a metallic cooking pot
• Place it on the sauce of heat and boil
• Whiles boiling, fetch some of the hot water and set aside.
• Add 2 and half cups of cassava flour to the boiling water in bits
• Stir with the wooden spatula whiles adding to ensure there is no lumps formation.
• Knead the mixture with the wooden ladle to form a thick and consistent paste.
• Continue kneading till you get the texture you need with no lumps.
• When cooked, use a small bowl to scoop and mould into desired sizes.
• Serve whiles hot with groundnut soup or palm nut soup.
• 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.

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