Ingredients with Measurements:
- 1 cup of konkonte powder
- 2 medium-sized yams, peeled and cut into small cubes
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of ground ginger
- 1 teaspoon of ground nutmeg
- 2 cups of vegetable broth
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- Water as needed
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until they are soft and translucent.
2. Add the chopped tomatoes, tomato paste, smoked paprika, dried thyme, ground ginger, and ground nutmeg. Stir well and cook for 5 minutes.
3. Add the yam cubes to the pot and stir to coat them with the tomato mixture.
4. Pour in the vegetable broth and enough water to cover the yams. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
5. While the yams are cooking, prepare the konkonte. In a separate bowl, mix the konkonte powder with enough water to form a thick paste.
6. Using a spoon, drop small balls of the konkonte paste into the pot with the yams. Cover the pot and let it simmer for another 10 minutes.
7. Stir the konkonte balls gently to prevent them from sticking to the bottom of the pot. If the porridge is too thick, add more water as needed.
8. Season the porridge with salt and pepper to taste.
9. Serve hot with your favorite garnishes.
45 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 5g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 5g
Substitutions for ingredients:
- Konkonte powder can be substituted with cassava flour or cornmeal.
- Vegetable broth can be substituted with chicken or beef broth.
Variations:
- Add chopped vegetables such as carrots, bell peppers, or spinach for extra nutrition.
- Use different spices such as curry powder or cumin for a different flavor profile.
Tips and tricks:
- Make sure to stir the konkonte balls gently to prevent them from breaking apart.
- Adjust the amount of water to achieve your desired consistency.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro
- Sliced avocado
- Grated cheese
Pairings:
- Serve with a side of plantains or fried ripe bananas.
Suggested side dishes:
- Fried plantains
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the porridge is too thick, add more water as needed.
- If the konkonte balls are breaking apart, try adding more konkonte powder to the mixture.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Cook the yams and konkonte balls thoroughly to prevent any foodborne illnesses.
Food history:
- Konkonte is a traditional West African dish made from dried cassava root.
Flavor profiles:
- Savory, earthy, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Ghanaian