In Ghana, each ethnic group has a traditional dish reflecting its values and lifestyle, and for the Krobo people, Kokonte with hot pepper is a cherished delicacy, passed down through generations as a symbol of their heritage.
This simple yet satisfying meal is deeply rooted in Krobo heritage, reflecting not only their culinary preferences but also their resilience and practicality in food choices.
The Origin of Kokonte in Krobo Culture
Kokonte is a staple in Ghana, commonly made from dried cassava or yam flour.
Although it is enjoyed by various ethnic groups across the country, it holds a special place in the hearts of the Krobo people.
According to oral traditions and accounts from Krobo elders, their forefathers favoured Kokonte for its economic and practical benefits.
Historically, the Krobos were known to be industrious farmers, traders, and artisans. They cultivated cassava and yams extensively, and since these crops could be processed into flour and stored for long periods, kokonte became a reliable meal option from the flours.
Unlike other traditional meals that require fresh ingredients and lengthy preparation, kokonte is easy to cook and can be quickly served with a simple hot pepper sauce.
How Kokonte is Prepared
The preparation of Koknte is straightforward, yet it requires skill to achieve the right texture and consistency.
The process begins with peeling, slicing, and drying (under the sun) cassava or yam. Once fully dried, it is milled into a fine powder, which is then stored for later use.
To cook Kokonte, the flour is gradually mixed with water in a pot and stirred continuously over medium heat. This stirring process is essential, as it prevents lumps from forming and ensures a smooth, stretchy texture. The result is a soft, dough-like dish that is typically served with soups or sauces.
However, in Krobo households, Kokonte is commonly paired with hot pepper sauce rather than soup.
This sauce is made by grinding fresh chilli peppers, onions, tomatoes, and salt together, after which salted fermented fish, popularly known as “koobi” or “momoni, are roasted and grind into the pepper. Some people add roasted mackerel or tuna, depending on their preference.
The Economic Value of Kokonte
Manye Masa Baah, the Youth Queenmother at Memlesi, Kpogunor and Lower Manya Krobo, explained that their ancestors valued Kokonte because it was both economical and time efficient.
The queen added that in a time when food preservation was a challenge and families had to be resourceful with their ingredients, Kokonte became the ideal meal to sustain households without excessive expenditure.
She said that currently, Kokonte remains a cost-effective option for many Ghanaians because the flour could be stored for months without spoilage, making it a practical choice for both rural and urban households.
She added that the minimal ingredients required for the preparation of the hot pepper sauce also made the meal accessible to people irrespective of their economic background.
She mentioned that Kokonte with hot pepper is a dish that connects Krobos to their roots and reminds them of the values of simplicity and resilience, saying that although urbanisation and modernisation have introduced new food trends, many Krobos still cherish Kokonte as a symbol of their heritage.
The queenmother explained that even though the dish was once stereotyped as a “poor man’s food,” it is now recognised for its cultural significance and nutritional value, with many restaurants and food vendors offering Kokonte alongside traditional soups, making it accessible to a wider audience.
Conclusion
Kokonte with hot pepper is more than just a meal for the Krobo people; it is a reflection of their history, values, and ingenuity. Even in the face of changing food trends, Kokonte remains a symbol of resilience and cultural pride.
By Elizabeth Larkwor Baah, GNA.
