Kokonte, also known as abeti3, lapiiwa, lapelawa[1] or “face the wall”, is a staple swallow food eaten in some parts of Africa including Togo, Ghana and others.

The appearance of the fully prepared konkonte depends on the type of cassava used and to what extent it has been dried.

Its color is similar to that of the top school uniform worn by basic students in most parts of Ghana.

It is this same cassava that is combined with plantain to prepare the local Ghanaian dish known as fufu (pronounced by some as Fufuo).

One noteworthy fact is that, when the undried cassava chips are left unattended for enough time, they will start developing a form of brownish-like algae on the surfaces.

Thus it is recommended that the chips are dried while they are fresh to retain the whitish nature of the final dish.

To convert the dried chips into powder, it is pounded in a mortar and pestle, or taken to the mill to be ground.

Serving 1: Once cooked, wet a deep bowl all around with a little water, scoop portion suitable for your meal and place in middle of bowl, draw all edges of konkonte to middle of portion, it will create a smooth base of konkonte underneath.