Entree: Ghana – Ewe Volta Cuisine – Kokonte with Groundnut Soup (Thick dried cassava paste served with a savory peanut-based soup)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 55 min

Total 1 hr 10 min

Ingredients

- 2 cups (240 g) kokonte (dried cassava flour)
- 4 cups (960 ml) boiling water, divided
- 1 lb (454 g) beef stew meat, cut into bite-size pieces
- 4 oz (115 g) smoked fish, cleaned and flaked
- 3 tbsp (45 ml) palm oil or vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh grated ginger
- 2 medium tomatoes, chopped (or 1 cup / 240 g canned tomatoes)
- 2 tbsp (33 g) tomato paste
- 1 small scotch bonnet or habanero pepper, whole or finely chopped (adjust to heat preference)
- 1 1/2 cups (375 g) smooth natural peanut butter or ground roasted peanuts
- 4 cups (960 ml) water or beef broth
- 2 bouillon cubes (or 2 tsp / 8 g bouillon powder)
- 4 cups (120 g) chopped spinach or chopped kontomire (cocoyam leaves)
- Salt to taste

Instructions

1. Prepare the kokonte: bring 2 cups (480 ml) of the boiling water to a simmer in a medium saucepan. Reduce heat to low and, whisking vigorously, sprinkle in the kokonte flour gradually until it forms a smooth, thick paste. Continue to stir and cook for 5–8 minutes until glossy and elastic. Remove from heat and keep covered.
2. For the groundnut soup, heat the oil in a large pot over medium heat. Brown the beef pieces in batches, then remove and set aside.
3. In the same pot, sauté the chopped onion until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute.
4. Stir in the chopped tomatoes and tomato paste and cook down 3–4 minutes. Return the beef to the pot and add the water or broth and bouillon cubes. Bring to a boil, then reduce to a simmer and cook until the beef is nearly tender, about 30–40 minutes.
5. While the beef simmers, thin the peanut butter: place the peanut butter in a bowl and whisk with 1 cup (240 ml) hot water until smooth to form a loose slurry.
6. When the beef is almost tender, slowly whisk the peanut slurry into the simmering pot. Add the scotch bonnet (whole if you want milder heat, chopped for more spice) and continue to simmer, stirring often to prevent sticking, about 10–15 minutes until the soup is thick and cohesive.
7. Add the flaked smoked fish and chopped spinach, simmer 3–5 minutes until the greens are wilted and flavors meld. Adjust salt to taste and remove the whole pepper if left intact.
8. To serve, shape portions of kokonte into balls or mounds and ladle the hot groundnut soup over or alongside them. Garnish with extra chopped onion or a squeeze of lime if desired.