Kokonte

Kokonte, also known asabeti3,lapiiwa,lapelawaor “face the wall”, is a stapleswallowfood eaten in some parts of Africa includingTogo,Ghanaand others. In Ghana, kokonte is eaten by most of the ethnic groups like theGa,Akan,Hausa,Kokonte usually is brown, grey and deep green depending on the type of ethnic group that prepares the dish. Kokonte is usually prepared out of driedcassavaoryam.
Konkonteis aGhanaiandish made from cassava flour usually eaten with soups made from palm nut or groundnuts. It is popular in West African countries such asNigeriaand is also eaten in theCaribbean.
The English name for the delicacy is "brown fufu". It is very close totapioca, a popular Brazilian dish that is also popular in the Volta Region ofGhana.
It is a simple dish made from dried and poundedCassava, or manioc, root and takes upon a brown appearance once made. InGhanathe dish is locally prepared by theAkanswhere its local name is derived from theKwa languages.
The appearance of the fully prepared konkonte depends on the type ofcassavaused and to what extent it has been dried. It generally looks brownish in color but can also be chocolate-brown. Its color is similar to that of the top school uniform worn by basic students in most parts ofGhana.
The basics of cooking konkonte begins with getting thecassavafrom the farm or from the nearest market.Cassavais one of the most widely eaten staples acrossGhanabecause it is relatively cheap. One can buy relatively little of the flour and have enough for a whole family. It is this samecassavathat is combined with plantain to prepare the localGhanaiandish known asfufu(pronounced by some asFufuo).
To get ediblecassava, the plant must first be peeled. The peel can be used to feed livestock or used as manure to fertilize the farm yard (if a farmer). The ediblecassavais then washed. It is cut into chips. Thesecassavachips are usually dried in the sun, then ground at a mill into powder.
There are a couple of ways to dry cassava chips. InGhana, some farmers have what is termed inTwiasapa, which simply refers to a kind of booth made ofpalmfrondson which farmers place their harvested maize. This booth is intentionally made over the locally made type of kitchen calledmuka. This is done so that the smoke coming out of the firewood dries the maize, in this case thecassavachips. This method of drying gives the cassava chips a blackened appearance which affects the overall appearance of the final product— the prepared and cooked konkonte. The best method, though, is the natural way - drying thecassavachips in direct sunlight by spreading them over a drying tray usually made of a wood or aluminium big enough to spread the chips on.
One noteworthy fact is that, when the undriedcassavachips are left unattended for enough time, they will start developing a form of brownish-likealgaeon the surfaces. After developing this fungus, the appearance of the final dish will be affected. Thus it is recommended that the chips are dried while they are fresh to retain the whitish nature of the final dish. However, many believe the browning of the chips also adds to overall taste of the konkonte.
To convert the dried chips into powder, it is pounded in a mortar and pestle, or taken to the mill to be ground.  This gives the final product that will be cooked by adding water, kneading it on the fire until cooked, then you have your konkonte dish.
Konkonte powder can be mixed with room temperature water or hot water. Some people prefer adding hot water to the powder first before cooking.  It is stirred on the fire until it thickens and then it is kneaded and cooked some more.  If it is too thick one adds a little more hot water to it then covered with a lid for few minutes then kneaded against the pot until the water mixes it well, (you may have to repeat the hot water addition and kneading if necessary until you get the right consistency) until it is cooked. 
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.  Flip over and you should have a smooth ball to put your soup over.
Serving 2 : Some people just scoop a portion into bowl and pour their soup over it.