Authentic Ghanaian Kokonte Recipe

Ingredients

  • 2 cups of Kokonte flour
  • 4 cups of water
  • 1 teaspoon of salt
  • 1 cup of palm nut soup
  • 1 pound of meat (beef, goat, or chicken)
  • 1 large onion
  • 2 cloves of garlic
  • 1 teaspoon of ginger
  • 2 Scotch bonnet peppers
  • 1 tablespoon of tomato paste
  • 2 Maggi cubes or any other bouillon cubes
  • 1 cup of smoked fish (optional)
  • A handful of smoked prawns (optional)
  • 1 cup of chopped okra (optional)

Steps and instructions

  1. Begin with preparing the soup: Wash the meat thoroughly and place it into a large pot.
  2. Add chopped onions, crushed garlic, grated ginger and chopped Scotch bonnet peppers to the pot.
  3. Add the Maggi or bouillon cubes, then cover the meat with water and put the pot on high heat.
  4. Allow the meat to cook for about 30 minutes, or until it becomes tender.
  5. In a separate bowl, mix the tomato paste with a little bit of water and add it to the pot.
  6. Add the palm nut soup to the pot and stir well. Reduce the heat to medium and let the soup simmer for 10 minutes.
  7. If you're using smoked fish or prawns, add them to the pot at this point. If you're using okra, add that as well.
  8. Let the soup simmer for another 10-15 minutes, then turn off the heat. Your soup is ready.
  9. To prepare the Kokonte: Bring the 4 cups of water to a boil in a separate pot. Add the salt.
  10. Slowly add the Kokonte flour to the boiling water while stirring continuously to prevent lumps from forming.
  11. Reduce the heat to low and cover the pot. Allow the Kokonte to cook for 10-15 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.
  12. Once the Kokonte has thickened to a dough-like consistency, turn off the heat. Your Kokonte is ready to serve.
  13. Traditionally, Kokonte is served by scooping a portion into a small bowl and pressing it to take the shape of the bowl. Turn the bowl upside down onto a plate to have a nicely shaped serving of Kokonte. Serve it with the soup on the side.

Tools for making

  • Large pot - Needed to cook the soup and boil the meat.
  • Separate pot - Used to boil water and cook the Kokonte.
  • Stirring spoon - Essential for stirring the soup and Kokonte mixture.
  • Knife - Used for chopping onions, garlic, ginger, and Scotch bonnet peppers.
  • Cutting board - Provides a surface for safely chopping the vegetables.
  • Bowl - Used for mixing the tomato paste with water.
  • Plate - Used for serving the Kokonte.
  • Small bowl - Used to shape the Kokonte before serving.

Recipe variations

  • Use cornmeal or cassava flour as an alternative to Kokonte flour.
  • Try different types of meat such as beef, goat, or chicken.
  • Make a vegetarian version by omitting the meat and using vegetable broth instead of palm nut soup.
  • Experiment with different spices and seasonings to customize the flavor profile.
  • Add vegetables like carrots, green beans, or spinach to the soup for added nutrition.
  • Include smoked or dried fish for a more intense seafood flavor.
  • Make a spicy version by adding more Scotch bonnet peppers or hot pepper sauce.
  • Serve Kokonte with a different type of soup, such as groundnut soup or light soup.
  • Add ground crayfish or shrimp powder to enhance the taste.
  • Try frying the Kokonte instead of boiling it for a different texture.

Recipe overview

Kokonte is a popular West African dish, often enjoyed in Ghana where it's also known as "Face The Wall". This delectable meal consists of Kokonte - a dough-like substance made from dried cassava (yucca) flour, served with a spicy, hearty soup. This recipe combines the earthy taste of Kokonte with the rich, flavorful palm nut soup, which can be made with your choice of meat and optional additions of smoked fish, prawns, and okra. The recipe is split into two main parts: making the soup and preparing the Kokonte. Both parts require careful attention but the process is straightforward, making it a great dish to try out if you're looking to explore African cuisine. The serving method also adds a bit of fun to meal times, as the Kokonte is traditionally molded in a bowl to give it an appealing shape when served. This recipe serves 4, and preparation time is around 1 hour. Get ready to embark on a delicious culinary journey to West Africa!

Common questions

  1. Can I use any type of meat for the soup? Yes, you can use beef, goat, or chicken for the soup. Choose your preferred meat or use a combination of meats for added flavor.
  2. Is the smoked fish necessary for the soup? No, the smoked fish is optional. It adds a smoky flavor to the soup, but if you prefer a different taste or don't have smoked fish available, you can omit it.
  3. Can I use fresh prawns instead of smoked prawns? Yes, you can use fresh prawns instead of smoked prawns. The smoked prawns add a unique flavor, but fresh prawns will work well too.
  4. Can I add other vegetables to the soup? Yes, you can add other vegetables to the soup if desired. Chopped okra is a common addition and adds a nice texture. Feel free to experiment with other vegetables like spinach or eggplant as well.
  5. Can I make the Kokonte without palm nut soup? While traditionally Kokonte is served with palm nut soup, you can enjoy it with other soups or stews as well. Some popular alternatives include groundnut soup or light soup.
  6. Is there a substitute for Kokonte flour? Kokonte flour is made from dried and ground cassava. If you don't have access to Kokonte flour, you can try using cassava flour or fufu flour as a substitute. However, keep in mind that the texture and taste may differ slightly.
  7. How long does it take for the Kokonte to cook? The Kokonte usually takes around 10-15 minutes to cook. However, the cooking time may vary depending on the brand of flour and the consistency desired. Keep an eye on the pot and stir occasionally to prevent sticking.

Serving dishes and utensils

  • Large pot - Used for cooking the soup and boiling the water for Kokonte.
  • Wooden spoon - Ideal for stirring the soup and Kokonte mixture.
  • Knife - Needed for chopping onions, garlic, ginger, and Scotch bonnet peppers.
  • Cutting board - Provides a surface for safely chopping vegetables and spices.
  • Bowl - Used for mixing the tomato paste with water before adding it to the soup.
  • Plate - Used for serving the shaped Kokonte and the palm nut soup.
  • Small bowl - Used for scooping and shaping the Kokonte before transferring it to the plate.

Origin stories

Kokonte, a well-loved delicacy hailing from Ghana, carries with it an interesting local moniker that will certainly bring a flicker of a smile to your face - "Face the Wall". This amusing nickname is born out of the typical manner in which this dish is prepared. The cook usually stands facing the wall while stirring the Kokonte, as it requires sustained, vigorous stirring to achieve the desired smooth consistency. This process has a certain rhythm and artistry to it, turning the seemingly mundane act of cooking into a dance. The result is a tasty, satisfying meal that bears the mark of the cook's labor and dedication. So remember, the next time you are enjoying a plate of Kokonte, you are not merely partaking in a meal, but also in an age-old Ghanaian tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.