Entree: Togo – Kokonte (A firm, smooth starchy dough made by cooking dried cassava flour with water, traditionally served with hearty West African soups or stews)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (240 g) dried cassava flour (kokonte powder)
- 4 cups (960 ml) water, divided
- 1 tsp (6 g) salt
- 1 lb (454 g) bone-in chicken pieces, about 4 thighs
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 medium onion, chopped (approx. 5 1/4 oz (150 g))
- 3 garlic cloves, minced (approx. 5/16 oz (9 g))
- 1 inch (10 g) fresh ginger, minced
- 14 oz (400 g) crushed tomatoes (canned) or fresh equivalent
- 2 tbsp (30 g) tomato paste
- 1 Scotch bonnet or habanero pepper, whole or pierced (optional)
- 1 chicken bouillon cube (approx. 0.18 oz (5 g)) or 1 tsp (5 g) bouillon powder
- 2 cups (60 g) chopped fresh spinach or other greens (optional)
- Salt and black pepper to taste

Show original ingredient measurements

- 2 cups (240 g) dried cassava flour (kokonte powder)
- 4 cups (960 ml) water, divided
- 1 tsp (6 g) salt
- 1 lb (454 g) bone-in chicken pieces, about 4 thighs
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 medium onion, chopped (approx. 150 g)
- 3 garlic cloves, minced (approx. 9 g)
- 1 inch (10 g) fresh ginger, minced
- 14 oz (400 g) crushed tomatoes (canned) or fresh equivalent
- 2 tbsp (30 g) tomato paste
- 1 Scotch bonnet or habanero pepper, whole or pierced (optional)
- 1 chicken bouillon cube (approx. 5 g) or 1 tsp (5 g) bouillon powder
- 2 cups (60 g) chopped fresh spinach or other greens (optional)
- Salt and black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Brown the chicken: In a large pot heat 2 tbsp (30 ml) palm oil or vegetable oil over medium-high heat. Season 1 lb (454 g) chicken pieces with a little salt and pepper and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Sauté aromatics: In the same pot add chopped onion, minced garlic, and minced ginger and sauté until softened and translucent, about 4–5 minutes. Add tomato paste and cook 1–2 minutes to deepen flavor.
3. Build the stew: Add 14 oz (400 g) crushed tomatoes, the whole or pierced Scotch bonnet pepper if using, and the chicken back to the pot. Add 1 chicken bouillon cube (approx. 0.18 oz (5 g)) and 1 cup (240 ml) water to start. Stir, bring to a simmer, then reduce heat to low, cover, and cook until chicken is tender, about 25–30 minutes. Uncover and simmer to thicken the sauce; add chopped spinach or greens in the last 5 minutes and adjust salt.
4. Prepare kokonte: While the stew simmers, bring 3 cups (720 ml) of water to a boil in a separate saucepan. Once boiling, reduce heat to low so the water is gently simmering. In a bowl mix 2 cups (240 g) cassava flour with the remaining 1 cup (240 ml) cold water to form a smooth paste (this prevents lumps).
5. Cook kokonte: Pour the cassava-water paste into the simmering water while stirring vigorously with a wooden spoon or whisk. Keep stirring continuously until the mixture thickens into a dense, smooth dough and pulls away from the sides, about 5–8 minutes. Reduce to very low heat and cook, stirring, for another 2–3 minutes to remove raw taste.
6. Shape and serve: Wet a serving bowl or spoon with cold water to prevent sticking. Portion kokonte into 4 equal mounds and smooth. Serve immediately with generous ladles of the tomato-palm stew and pieces of chicken. Use the kokonte to scoop up stew as you eat.

1. Brown the chicken: In a large pot heat 2 tbsp (30 ml) palm oil or vegetable oil over medium-high heat. Season 1 lb (454 g) chicken pieces with a little salt and pepper and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Sauté aromatics: In the same pot add chopped onion, minced garlic, and minced ginger and sauté until softened and translucent, about 4–5 minutes. Add tomato paste and cook 1–2 minutes to deepen flavor.
3. Build the stew: Add 14 oz (400 g) crushed tomatoes, the whole or pierced Scotch bonnet pepper if using, and the chicken back to the pot. Add 1 chicken bouillon cube (approx. 5 g) and 1 cup (240 ml) water to start. Stir, bring to a simmer, then reduce heat to low, cover, and cook until chicken is tender, about 25–30 minutes. Uncover and simmer to thicken the sauce; add chopped spinach or greens in the last 5 minutes and adjust salt.
4. Prepare kokonte: While the stew simmers, bring 3 cups (720 ml) of water to a boil in a separate saucepan. Once boiling, reduce heat to low so the water is gently simmering. In a bowl mix 2 cups (240 g) cassava flour with the remaining 1 cup (240 ml) cold water to form a smooth paste (this prevents lumps).
5. Cook kokonte: Pour the cassava-water paste into the simmering water while stirring vigorously with a wooden spoon or whisk. Keep stirring continuously until the mixture thickens into a dense, smooth dough and pulls away from the sides, about 5–8 minutes. Reduce to very low heat and cook, stirring, for another 2–3 minutes to remove raw taste.
6. Shape and serve: Wet a serving bowl or spoon with cold water to prevent sticking. Portion kokonte into 4 equal mounds and smooth. Serve immediately with generous ladles of the tomato-palm stew and pieces of chicken. Use the kokonte to scoop up stew as you eat.