Kokonte

Name: Kokonte
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Togolese
Ingredients: 300g cassava flour (kokonte powder); 3 cups water; For groundnut soup:; 200g ground peanuts; 3 tomatoes, blended; 1 onion, diced; 2 tbsp palm oil; 200g smoked fish; 1 scotch bonnet pepper; Salt to taste

Kokonte (koh-KON-teh)

Cassava Flour Dough

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 378 kcal

Smooth, dark brown cassava flour dough with a slightly smoky flavor, served with groundnut soup or palm nut soup.

Nutrition & Info

Protein 12.0g

Carbs 60.0g

Fat 10.0g

Protein Carbs Fat

Dietary

dairy-free

Allergen Warnings

⚠ peanuts

Equipment Needed

large pot wooden spoon

Presentation Guide

Vessel: deep bowl

Garnishes: groundnut soup

Accompaniments: smoked fish

Ingredients

300g cassava flour (kokonte powder)
3 cups water
For groundnut soup:
200g ground peanuts
3 tomatoes, blended
1 onion, diced
2 tbsp palm oil
200g smoked fish
1 scotch bonnet pepper
Salt to taste

Instructions

1
Bring water to a boil, reduce heat to medium.
2
Gradually add cassava flour while stirring vigorously with a wooden spoon.
3
Continue stirring for 10 minutes until dough is smooth, thick, and pulls from pot sides.
4
For soup: heat palm oil, sauté onion 4 minutes, add tomatoes and cook 8 minutes.
5
Add ground peanuts, fish, pepper, and water. Simmer 15 minutes until thick.
6
Mold kokonte into balls and serve with groundnut soup.

💡

Did You Know?

Kokonte was historically considered food of the poor, but has undergone a cultural revival and is now served in upscale restaurants across Lomé.

Chef's Notes

Equipment Tips

large pot
wooden spoon

Garnishing

groundnut soup

Accompaniments

smoked fish

The Story Behind Kokonte

Kokonte is made from sun-dried and fermented cassava, giving it a distinctive dark color and slightly tangy, smoky flavor that distinguishes it from fresh cassava preparations. The drying process was originally developed as a preservation technique, allowing cassava to be stored for months. In Togo, kokonte paired with groundnut soup is a deeply comforting combination that has sustained rural and urban communities for generations. The dish's recent elevation to restaurant menus reflects a broader trend of celebrating traditional Togolese foods.

🕐 Traditionally enjoyed lunch, dinner 📜 Origins: Pre-colonial

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