What Is Kokonte? The Ghanaian Cassava Swallow Explained
Kokonte is a Ghanaian swallow made from dried cassava flour, eaten with soup. Here is what it is and where to buy it.
African Stores Editorial Team
The short answer
Kokonte is a traditional Ghanaian swallow, a soft, smooth, dough-like staple made from dried cassava that has been ground into flour and then cooked with hot water into a thick, stretchy mound. Brownish in colour, it is eaten by pinching off a piece and dipping it into soup, most classically groundnut soup or palm nut soup, and swallowing rather than chewing, like other West African swallows. Affectionately nicknamed face the wall, kokonte is a humble, filling and economical staple much loved in Ghana. In the UK kokonte flour is sold by African food shops.
What to remember
- Kokonte is a Ghanaian swallow made from dried cassava ground into flour.
- The flour is cooked with hot water into a soft, smooth, brownish mound.
- It is eaten by dipping pieces into soup, such as groundnut or palm nut soup.
- It is affectionately nicknamed face the wall and is a humble, filling staple.
- Kokonte flour is sold by African food shops in the UK.
For Ghanaians in Britain, kokonte is a humble, comforting taste of home. It is the soft brown swallow dipped into groundnut soup, the economical staple that fed the family, the face the wall comfort food that says home and simplicity, the honest meal that fills and satisfies. Making kokonte far from home brings back family kitchens and the rich smell of groundnut soup and the comfort of a simple, loved staple, the warmth of home in every soft, dipped piece.
There is real fondness in it too, in a food so humble yet so warmly regarded, jokes and nickname and all. It reflects a whole culture of honest, sustaining home food, and to make kokonte is to keep that alive. Cooking kokonte for family who grew up on it, or introducing a friend to their first plate with groundnut soup, is a small act of welcome. That humble, comforting taste of home is the quiet gift of kokonte.
What Kokonte Actually Is
Kokonte is one of Ghana's traditional swallows, a soft, smooth, dough-like staple eaten with soup, and it is made from cassava in a particular way. Rather than fresh cassava, kokonte is made from cassava that has been dried and then ground into a flour, sometimes called kokonte flour or lapiwa. This dried cassava flour is cooked with hot water and stirred vigorously until it comes together into a thick, smooth, stretchy mound, brownish or greyish brown in colour, which is the finished kokonte.
Like other West African swallows, kokonte is not really chewed but eaten by pinching off a small piece, dipping it into soup, and swallowing, so that the soft staple carries the flavour of the soup. It is a humble and economical food, and while some see it as simple fare, it is genuinely loved and even has an affectionate nickname, face the wall, from the idea of eating it quietly and contentedly. Kokonte belongs to the world of Ghanaian staples and swallows we cover in our guide to Ghanaian food, sitting alongside relatives like banku and kenkey.
How Kokonte Is Made and Eaten
Making kokonte starts with the dried cassava flour. The flour is mixed and cooked with hot water, stirred hard and continuously, much as you would make other swallows, until it thickens and turns from a paste into a smooth, firm, stretchy dough that pulls together into a mound. Getting it smooth and lump free takes a bit of effort and a strong stirring arm, and the result is a soft, pliable staple ready to eat with soup.
Kokonte is served in mounds and eaten with a flavourful soup, the classic partners being groundnut soup, the rich peanut soup, and palm nut soup, though it is enjoyed with other soups too. You pinch off a piece, dip it into the soup, and swallow, letting the soup do the flavouring. This is general food information rather than dietary advice. Humble, filling and economical, kokonte is comfort food for many Ghanaians, and paired with a good soup it is a genuinely satisfying meal.
Kokonte as a Humble Favourite
Kokonte has a reputation as a humble, everyday food, and while it may not have the status of some grander dishes, it is warmly loved by those who grew up on it. Its affectionate nickname, face the wall, and the gentle jokes around it are a sign of real fondness, and for many people a plate of kokonte with a rich groundnut soup is deep comfort food and a taste of home. It is also valued for being economical and filling, an honest, sustaining staple.
Made from dried cassava, kokonte is part of the wider family of cassava foods and West African swallows, and it holds its own place in Ghanaian cooking. For anyone exploring Ghanaian food, it is an interesting and authentic staple to try, especially with a good soup. This article is general food and cultural information rather than dietary advice. Humble but much loved, kokonte is proof that some of the most comforting foods are also the simplest.
Where to Buy Kokonte in the UK
Buying kokonte in Britain is done through African food shops, which stock kokonte flour, the dried, ground cassava, because it is a familiar staple for the Ghanaian community. Sold as a flour, it keeps well and is simply cooked with hot water at home into the swallow. Because it is a specialist staple, an African food shop, especially one serving Ghanaian and West African customers, is the place to find it, along with the ingredients for groundnut or palm nut soup to go with it.
If you want to make kokonte, an African food shop can point you to kokonte flour and to what you need for a good soup to eat with it. You can find African food stores near you or look up Caribbean food stores near you, where kokonte flour is a familiar item. Cooked into a soft, smooth mound and eaten with a rich soup, kokonte brings a humble, comforting Ghanaian staple to your table.
Frequently asked questions
What is kokonte?
Kokonte is a traditional Ghanaian swallow, a soft, smooth, dough-like staple made from dried cassava that has been ground into flour and then cooked with hot water into a thick, brownish mound. It is eaten by pinching off pieces and dipping them into soup, most classically groundnut or palm nut soup, and swallowing. It is affectionately nicknamed face the wall and is a humble, filling staple.
What is kokonte made from?
Kokonte is made from cassava that has been dried and ground into a flour, sometimes called kokonte flour or lapiwa. Unlike some cassava foods that use the fresh root, kokonte uses this dried cassava flour, which is cooked and stirred with hot water into a smooth, stretchy swallow. This is what gives kokonte its characteristic brownish colour and soft texture.
Why is kokonte called face the wall?
Face the wall is an affectionate, joking nickname for kokonte in Ghana. It reflects the humble reputation of the dish and the fond, light-hearted teasing around it, with the playful idea of eating it quietly and contentedly. Far from being an insult, the nickname is a sign of the real warmth and fondness people have for this simple, comforting staple.
What is kokonte eaten with?
Kokonte is eaten with a flavourful soup, and its most classic partners are groundnut soup, the rich Ghanaian peanut soup, and palm nut soup, though it is enjoyed with other soups too. You pinch off a piece of the soft swallow, dip it into the soup and swallow, letting the soup provide the flavour. Paired with a good soup, kokonte is a satisfying meal.
Where can I buy kokonte in the UK?
Kokonte flour, the dried and ground cassava, is sold by African food shops, especially those serving Ghanaian and West African communities. It keeps well as a flour and is simply cooked with hot water into the swallow at home. A shop can point you to kokonte flour along with the ingredients for groundnut or palm nut soup to eat with it. African Stores lists African and Caribbean food shops across the UK, so you can find one near you.