What is Kokonte flour? How to process kokonte flour in Ghana?

Kokonte Flour is a traditional Ghanaian food ingredient made from dried cassava. It is used to prepare Kokonte, a dark-colored, sticky porridge commonly eaten with soups like groundnut (peanut) soup, palm nut soup, or okro soup.

How to Process Kokonte Flour in Ghana?

Step 1: Peeling

Use a cassava peeler to peel off the brown outer skin and inner pinkish layer of fresh cassava roots.

Step 2: Washing

Rinse the peeled cassava thoroughly to remove dirt.

Step 3: Cutting

Cut peeled cassava roots into small chunks (e.g., 15-30 cm lengths) or thin slices for easier soaking and fermentation.

kokonte flour processing steps

Step 4: Fermentation

Place the peeled cassava pieces into a large, clean tanker and

cover them completely with clean water for fermentation. Usually, this fermenting process will last 2-3 days (sometimes up to 7 days). Fermentation produces the characteristic sour aroma and taste and breaks down starch structure for the right texture when cooked.

Step 5: Dewatering

Use a presser to drain off the fermented water for faster drying.

Step 6: Drying

Dry the fermented cassava clumps under the sunlight or using a drying machine until completely hard and brittle.

cassava grinding and dewatering machine

Step 7: Grinding

Grind the dried cassava in a mortar or a grinding machine to get fine kokonte flour. Hammer mills or dedicated fine flour milling machine for fine grinding are most common.

Step 8: Sifting

Pass the ground kokonte flour through a fine sieve to remove any coarse particles, grit, or unground bits, ensuring a smoother texture for the final cooked Kokonte.

Step 9: Packing

Pack the sifted kokonte flour into clean, airtight containers (eg. plastic bags sealed tightly, sacks lined with plastic) And store in a cool, dry, and dark place to prevent moisture and pests.

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