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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.

20 minEasyServes 4200 cal/serving

West AfricanDinnerStovetopVeganVegetarianHigh FiberStandardHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

  • 2 cups dried cassava flour, sifted
  • 4 cups water
  • 1/2 tsp salt

Instructions

  1. 1

    Whisk 2 cups sifted dried cassava flour with half of the cold 4 cups water in a bowl until a smooth slurry forms.

  2. 2

    Bring the remaining 4 cups water and 1/2 tsp salt to a boil in a heavy pot over medium heat.

  3. 3

    Pour the slurry into the boiling water, stirring rapidly with a wooden spoon to prevent lumps.

  4. 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.

  5. 5

    Form into rounded portions with a wet spoon and serve warm.

Questions

How long does Kokonte keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Kokonte?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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