An-sara Cassava Flour Lafu, Kokonte

• It is made from sun dried cassava roots, milled into a very smooth powder. Cooked Kokonte is light or dark brown in color. 
  
• The only ingredient needed when making Konkonte is boiling water and the dried cassava flour. Once the water has come to a boil, the heat is reduced.
• The flour is added and stirred until all the water is absorbed. More hot water is added and kneaded until it has the desired texture.
• Kneading the dough into a smooth paste is the most difficult part of making Konkonte. 
• Kokonte is traditionally served hot with groundnut, palm nut, or okro soup. 
• Kokonte is is served with peanut butter soup locally known in Ghana as Nkatenkwan. It is also served with Palm nut soup also known in Ghana as Abenkwan.

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