Basque-inspired Kokonte with Piment d'Espelette

Ingredients

In this Basque-inspired version of Kokonte, we incorporate Basque spices and flavors to elevate the traditional Ghanaian dish. The addition of Piment d'Espelette, a smoky and mildly spicy chili pepper, adds a distinct Basque touch to the dish. The sauce is prepared with Basque-inspired ingredients such as onions, garlic, bell peppers, and olive oil, giving it a unique flavor profile that complements the kokonte. We alse have the original recipe for Kokonte, so you can check it out.

• 2 cups (400g) dried cassava powder (kokonte) 2 cups (400g) dried cassava powder (kokonte)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1 teaspoon Piment d'Espelette (or substitute with smoked paprika) 1 teaspoon Piment d'Espelette (or substitute with smoked paprika)
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the dried cassava powder with enough water to form a thick paste. Knead the mixture until smooth and pliable.
2. 2.
   Divide the cassava paste into small portions and shape them into balls or discs.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Add the diced tomatoes, Piment d'Espelette, dried thyme, and salt to the skillet. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer the sauce for about 15-20 minutes, until it thickens and the flavors meld together.
6. 6.
   While the sauce is simmering, bring a large pot of water to a boil. Carefully drop the shaped cassava paste into the boiling water and cook for about 10-15 minutes, until they float to the surface.
7. 7.
   Remove the cooked kokonte from the water and drain well.
8. 8.
   Serve the kokonte alongside the Basque-inspired sauce.

Treat your ingredients with care...

• Cassava powder (kokonte) — Ensure that the cassava powder is finely ground for a smooth and consistent texture in the kokonte.
• Piment d'Espelette — If you can't find Piment d'Espelette, you can substitute it with smoked paprika for a similar smoky flavor.

Tips & Tricks

• To enhance the smoky flavor, you can grill the bell peppers before adding them to the sauce.
• For a spicier version, increase the amount of Piment d'Espelette or add a pinch of cayenne pepper.
• Serve the Basque-inspired Kokonte with a side of Basque-style pickled vegetables for a refreshing contrast.
• Leftover kokonte can be pan-fried until crispy for a delicious snack.
• If you prefer a milder flavor, reduce the amount of Piment d'Espelette or substitute it with sweet paprika.

Serving advice

Serve the Basque-inspired Kokonte with Piment d'Espelette as a main course accompanied by a fresh green salad. Garnish with chopped fresh herbs such as parsley or cilantro for added freshness.

Presentation advice

Arrange the kokonte on a platter and drizzle the Basque-inspired sauce over them. Sprinkle some additional Piment d'Espelette on top for a pop of color. Serve the dish family-style, allowing everyone to help themselves to the kokonte and sauce.