Entree: Ghana – Ashanti – Kokonte with Groundnut Soup (Thick cassava-flour swallow paired with a savory peanut-based meat stew)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- Kokonte (cassava dough)
- 2 cups (240 g) dried cassava flour (kokonte/kontomire flour)
- 4 cups (960 ml) water for cooking kokonte, plus extra for adjustment
- Pinch of salt (optional)

- Groundnut soup
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 cups (480 g) blended fresh tomatoes or crushed canned tomatoes
- 1 tbsp (15 g) tomato paste
- 1/2 cup (125 g) natural peanut butter (smooth)
- 3 cups (720 ml) chicken stock or water
- 1 small hot pepper (scotch bonnet or habanero), whole or pierced
- 1 tsp (5 g) smoked paprika or ground chilies
- 1 bouillon cube (Maggi or chicken), crushed (optional)
- 1 1/2 tsp (9 g) salt, or to taste
- 1 cup (150 g) chopped leafy greens (spinach or kale)
- 2 tbsp (30 g) ground roasted peanuts for garnish (optional)

Instructions

1. Prepare the kokonte: bring 4 cups (960 ml) water to a rolling boil with a pinch of salt in a heavy saucepan. Reduce heat to medium-low.
2. In a separate bowl, whisk 2 cups (240 g) cassava flour with 1 cup (240 ml) cold water to a smooth slurry. Gradually pour the slurry into boiling water, stirring constantly with a wooden spoon until it thickens and pulls away from the sides.
3. Continue stirring and cooking 5–8 minutes until kokonte is smooth and glossy and no raw flour taste remains. Wet a bowl or wooden spatula to shape the kokonte into portions; cover and keep warm.
4. For the groundnut soup, heat 2 tbsp (30 ml) palm oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5–7 minutes. Add garlic and ginger and cook 1 minute.
5. Stir in blended tomatoes and tomato paste, cook 6–8 minutes until slightly reduced. Add smoked paprika, crushed bouillon cube if using, and the whole hot pepper.
6. Add chicken thighs and 3 cups (720 ml) chicken stock or water. Bring to a simmer, cover, and cook until the chicken is nearly tender, about 25–30 minutes.
7. Reduce heat to low. In a bowl, thin peanut butter with 1/2 cup (120 ml) warm stock until smooth and pour into the soup, stirring to combine. Simmer gently 10–15 minutes, stirring occasionally; do not boil vigorously to prevent separation.
8. Remove the whole hot pepper if used for heat control. Add chopped greens and simmer 3–5 minutes until wilted. Adjust seasoning with 1 1/2 tsp (9 g) salt or to taste.
9. Serve portions of kokonte alongside or under ladles of groundnut soup, garnish with ground roasted peanuts if desired.