Dish

Konkonte

Konkonte is made by mixing cassava flour with water, then kneading it into a dough. The dough is then formed into balls and boiled in water. Konkonte is a great source of carbohydrates and fiber, and is low in fat and calories. It is also gluten-free and dairy-free, making it a great option for people with dietary restrictions.

African cuisine› West African cuisine› Ghanaian cuisine

Side Dish

Origins and history

Konkonte has been enjoyed in Ghana for centuries, and is a traditional dish of the Ashanti people. The dish is typically served with soup or stew, and is often eaten with the hands.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Konkonte, depending on the region and the family recipe. Some recipes call for the addition of other ingredients, such as plantains or yams. Some recipes also call for the use of different flours, such as cornmeal or millet flour.

Presentation and garnishing

Konkonte is typically served on a large platter, with the balls of cassava flour arranged in an attractive manner. It is important to knead the cassava flour dough thoroughly, to ensure that it is smooth and free of lumps. It is also important to use high-quality ingredients, such as fresh cassava flour, to ensure the best flavor.

Tips & Tricks

To save time, you can use pre-made cassava flour instead of mixing your own. You can also adjust the seasoning to suit your taste, adding more spices or vegetables if desired.

Side-dishes

Konkonte is typically served with soup or stew, and is often accompanied by other dishes such as fried plantains or grilled meat.

Drink pairings

Palm wine or hibiscus tea

Delicious Konkonte recipes

Haute Konkonte Delight

Savory Konkonte Medley with a Haute Twist

Konkonte with Spicy Peanut Sauce

Savory Delight: Konkonte - A Taste of Ghanaian Tradition

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