How To Prepare Konkonte
How To Prepare Konkonte. Konkonte is a staple food, eaten in some parts of Africa including Togo, Ghana and others.
In Ghana, it is eaten by most of the ethnic groups like the Ga, Akan, Hausa.
It usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava or yam.
You can serve the meal for lunch and dinner with soups such as GROUNDNUT SOUP
HOW TO MAKE HOMEMADE CASSAVA FLOUR
Peel cassava tuber and cut into moderate pieces. Wash clean and dry in the hot sun OR if using oven, heat it until dry
Make sure it is dry enough to be formed into flour.
Using a corn Mill machine or food processor, grind the dried casava into flour.
Store in an airtight container and use when ready
EQUIPMENT
Wooden spatula
Cooking pot
RECIPE INGREDIENTS
1 cup Dried cassava flour
600mls water
DIRECTIONS ON HOW TO PREPARE KONKONTE
Sieve the flour using a fine mesh to remove unwanted particles.
Under high heat, place a cooking pot and add water. Once the water boils, fetch a little amount aside.
Add cassava flour to the boiling water in pot and stir immediately using a wooden spatula to avoid lumps from forming.
Knead the mixture with the wooden spatula until a thick and smooth dough is formed
Continue kneading. Add more flour if the texture is too light. And if the texture is too thick, add the water that was set aside.
Cook dough until the raw taste of the flour is no longer there. Konkonte is ready.
Use a small bowl to scoop and mould into desired sizes.
Serve hot with any soup of choice
You can store Konkonte in fridge fro up to 3 days.
TRY OTHER AFRICAN RECIPES
HOW TO PREPARE PEPPERED TURKEY WINGS
RECIPE VIDEO
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Ingredients
1 cup Dried cassava flour
600mls water
Instructions
- Sieve the flour using a fine mesh to remove unwanted particles.
- Under high heat, place a cooking pot and add water. Once the water boils, fetch a little amount aside.
- Add cassava flour to the boiling water in pot and stir immediately using a wooden spatula to avoid lumps from forming.
- Knead the mixture with the wooden spatula until a thick and smooth dough is formed
- Continue kneading. Add more flour if the texture is too light. And if the texture is too thick, add the water that was set aside.
- Cook dough until the raw taste of the flour is no longer there. Konkonte is ready.
- Use a small bowl to scoop and mould into desired sizes.
- Serve hot with any soup of choice
- You can store Konkonte in fridge fro up to 3 days.
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Ingredients
1 cup Dried cassava flour
600mls water
Instructions
- Sieve the flour using a fine mesh to remove unwanted particles.
- Under high heat, place a cooking pot and add water. Once the water boils, fetch a little amount aside.
- Add cassava flour to the boiling water in pot and stir immediately using a wooden spatula to avoid lumps from forming.
- Knead the mixture with the wooden spatula until a thick and smooth dough is formed
- Continue kneading. Add more flour if the texture is too light. And if the texture is too thick, add the water that was set aside.
- Cook dough until the raw taste of the flour is no longer there. Konkonte is ready.
- Use a small bowl to scoop and mould into desired sizes.
- Serve hot with any soup of choice
- You can store Konkonte in fridge fro up to 3 days.