Kokonte
A traditional West African swallow made from dried cassava flour, cooked into a smooth, dark brown starchy dough. It pairs perfectly with rich soups and stews.
Ingredients
- 2 cups dried cassava flour, sifted
- 4 cups water
- 1/2 tsp salt
Instructions
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1
Whisk 2 cups sifted dried cassava flour with half of the cold 4 cups water in a bowl until a smooth slurry forms.
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2
Bring the remaining 4 cups water and 1/2 tsp salt to a boil in a heavy pot over medium heat.
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3
Pour the slurry into the boiling water, stirring rapidly with a wooden spoon to prevent lumps.
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4
Cook over medium-low heat, stirring and kneading vigorously against the sides of the pot for 10 to 12 minutes until smooth and dark brown.
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5
Form into rounded portions with a wet spoon and serve warm.