Chop Bar Budget Swallow · Dried Cassava Flour
Kokonte
Photo: Iamrobotboy / Wikimedia Commons · CC BY-SA 4.0
It is jokingly nicknamed 'face the wall', from the idea that people once ate this cheap, dark swallow facing the wall so neighbours wouldn't see what they were eating.
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.
More from Ghana
Part of World of Street Food — 3443 dishes from 118 countries.
Something wrong here? Tell us in the comments below.
Photo credits.