Kokonte

Aug 5

1 min read

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Servings: 4 servings

Country of Origin

Togo

Description

A dark, firm staple dough prepared from dried fermented cassava flour (konkonte flour), cooked in boiling water until elastic.

Presentation & How It's Eaten

Molded into smooth dark brown balls, served warm in bowls alongside rich palm nut soup, okra stew, or peanut butter stew.

Ingredients

Step-by-Step Directions

Boil Water: Bring 3 cups water to a boil with salt in a medium heavy-bottomed pot. Reserve 1/2 cup warm water.
Add Flour: Lower heat to medium. Sift dried cassava flour directly into boiling water while stirring vigorously with a sturdy wooden spoon.
Knead Dough: Continue stirring and pounding dough against pot walls to eliminate dry flour pockets.
Steam: Add reserved warm water around pot edges, cover pot tightly, reduce heat to low, and let steam for 8 minutes.
Final Smooth: Uncover and knead vigorously once more until dough turns smooth, dark brown, and elastic.
Shape: Shape into individual smooth balls using a wet bowl and serve hot.

Optional

Combined Flours: Mix 25% green plantain flour into cassava flour for subtle sweetness.

Cooking Tips

Sift Flour: Sifting cassava flour before adding to boiling water prevents stubborn lumps.

Nutrition Facts

(Estimated per serving, based on 4 servings)

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