Kokonte

What we know so far

Kokonte is the brown cassava-flour swallow of Ghana, the one people joke about and eat anyway: "face the wall" and "lapiiwa" for the way some turn away to eat it, "opolatsaa" for the sweat it raises, and at a function it is the first pot to empty. The flour is made from cassava chips dried in the sun until crisp and milled; stirred into boiling water with a wooden spatula and worked hard until it turns smooth, stretchy and deep brown, it is the lightest of the swallows and the easiest to digest, which is why it is given to the old and the very young. Everyone eats it with palm nut, groundnut, okro or light soup; the Ga-Dangme, who love it most, eat it with a special roasted-tomato pepper pounded with momoni and shrimp, and a smoked mackerel on the side.

The draft was written from 3 published sources and holds 4 ingredients and 4 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting