Kokonte
Sign in to saveKokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga, Akan, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava.
Key facts
- Food.name
- Konkonte
- Food.image
- Kokonte.jpg
- Food.caption
- Balls of kokonte
- Food.alternate_name
- Abitie, lapiiwa
- Food.country
- Ghana
- Food.region
- All over Ghana
- Food.type
- Thick pap
- Food.course
- Stew, soup
- Food.served
- Hot
- Food.main_ingredient
- Cassava root
- Food.image_size
- 235px
via Wikipedia infobox
Article
6 sectionsContents
- Appearance
- Preparation
- Pre-cooking
- Cooking and serving
- See also
- References
Kokonte, also known as abeti3, lapiiwa, lapelawa or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others. In Ghana, kokonte is eaten by most of the ethnic groups like the Ga, Akan, Hausa, Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of dried cassava.
Konkonte is a Ghanaian dish made from cassava flour usually eaten with soups made from palm nut or groundnuts. It is popular in West African countries such as Nigeria and is also eaten in the Caribbean.