Chop Bar Budget Swallow · Dried Cassava Flour
Kokonte
Photo: Iamrobotboy / Wikimedia Commons · CC BY-SA 4.0
Locals sometimes nickname it "face the wall" — a joke about how filling and dense the dark grey dumpling is, dense enough to leave you slumped after a full portion.
Cassava chips are sun-dried, then pounded into a coarse flour that's stirred into boiling water until it forms a smooth, grey-brown dough. It's served in a bowl with a soup — light soup, palm-nut, or groundnut — same as fufu.
Why it's made this way: Dried cassava flour keeps for months, unlike fresh cassava, which made kokonte a cheaper, more shelf-stable chop-bar swallow across the Ashanti Region during lean seasons.
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Part of World of Street Food — 3248 dishes from 118 countries.
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