Kokonte with Groundnut Soup
Kokonte is a dense, dough-like staple food made from dried cassava flour, a popular dish in Ghana, particularly among the Akan and Ewe people. It has a neutral flavor that pairs exceptionally well with rich, savory soups. Groundnut soup, made from ground peanuts, is a classic accompaniment, offering a creamy texture and nutty depth that complements the kokonte perfectly. This combination is a comforting and filling meal, often enjoyed for lunch or dinner.
🧂 Ingredients
- 2 cups Dried cassava flour
- 4 cups Water(plus more for desired consistency)
- to taste Salt
- 1.5 cups Groundnuts (peanuts)(roasted, unsalted)
- 300 g Chicken or beef(cut into pieces)
- 3 medium Tomatoes(chopped)
- 1 large Onion(chopped)
- 1 thumb-sized piece Ginger(grated)
- 3 cloves Garlic(minced)
- 1 Scotch bonnet pepper(to taste)
- 3 tbsp Palm oil
- 1-2 Seasoning cubes
👨🍳 Instructions
- 1
Prepare the Kokonte: In a large pot, bring 4 cups of water to a boil. Gradually add the dried cassava flour while stirring continuously with a wooden spoon to prevent lumps. Continue stirring and kneading for about 10-15 minutes until a thick, smooth dough forms. Adjust with a little more water if too stiff, or more flour if too soft. Shape into a desired serving size or serve as is.
- 2
Prepare the Groundnut Soup: In another pot, cook the chicken or beef with half the chopped onion, grated ginger, minced garlic, scotch bonnet pepper, and seasoning cubes until tender. Reserve the stock.
- 3
Grind the roasted groundnuts into a smooth paste. You can use a food processor or a traditional grinding stone. If using a food processor, add a little water to help achieve a smooth consistency.
- 4
In a separate pot, heat the palm oil over medium heat. Add the remaining chopped onion and sauté until translucent. Add the chopped tomatoes and cook until softened and pulpy.
- 5
Add the groundnut paste to the tomato mixture. Stir well and cook for about 5-7 minutes, stirring constantly to prevent sticking. Gradually add the reserved meat stock and water, stirring to combine and form a soup consistency.
- 6
Add the cooked meat to the groundnut soup. Bring to a simmer and cook for another 15-20 minutes, allowing the flavors to meld and the soup to thicken slightly. Adjust seasoning with salt if needed.
- 7
Serve the hot kokonte alongside the rich groundnut soup.
💡 Pro Tips
- ✓Ensure the cassava flour is of good quality for the best kokonte texture.
- ✓Stirring continuously is key to preventing lumps in both the kokonte and the groundnut soup.
- ✓For a smoother groundnut soup, strain the groundnut paste after grinding.
- ✓Adjust the amount of water to achieve your preferred thickness for both the kokonte and the soup.
🔄 Variations
- Add smoked fish or dried shrimp to the groundnut soup for extra flavor.
- Incorporate other vegetables like spinach or ayoyo leaves into the groundnut soup.
- Serve kokonte with other Ghanaian soups like palm nut soup or light soup.