👨‍🍳 Instruktioner

1. 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 to prevent lumps. Continue stirring and kneading with a wooden spoon for about 5-10 minutes until a thick, smooth paste forms. Adjust water if needed for desired consistency. Shape into desired sizes and set aside.

   💡 Proffstips: Ensure constant stirring to achieve a smooth texture.
2. 2

   Prepare the Palm Nut Soup Base: In a separate pot, combine the assorted meat, quartered onion, tomatoes, ginger, garlic, and habanero pepper. Add about 2 cups of water, seasoning cubes, and salt. Boil until the meat is tender (about 45-60 minutes).

3. 3

   Strain the meat and vegetables, reserving the cooking liquid. Blend the cooked tomatoes, onion, ginger, garlic, and pepper until smooth. If using smoked fish, add it to the cooking liquid and simmer for about 10 minutes to infuse flavor.

   💡 Proffstips: Remove any bones from the smoked fish before blending or adding to the soup.
4. 4

   In a clean pot, heat the palm nut concentrate. Add the blended tomato mixture, the reserved cooking liquid (with smoked fish, if used), and crayfish (if using). Stir well and bring to a simmer.

5. 5

   Add the cooked assorted meat to the simmering palm nut soup. Adjust seasoning with salt if necessary. Let it simmer for another 20-30 minutes for the flavors to meld.

6. 6

   Serve the hot kokonte alongside the palm nut soup.

   💡 Proffstips: Kokonte can be served in balls or as a porridge.