Porridge
Konkonte
Ghana
A dark cassava-flour dough cooked into a Ghanaian swallow and eaten with soup.
Original eatfuls sticker artwork
What it is
A closer look at Konkonte.
A dark cassava-flour dough cooked into a Ghanaian swallow and eaten with soup.
What to look for
Know it when you find it.
It should have a slightly smoky cassava aroma and a firm, elastic texture.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Konkonte.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Saudi Arabia
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عصيدة
Thick porridge made from wheat flour or mashed dates, traditionally eaten by hand, popular in central regions, smooth thick consistency that can be formed into balls with hands, rich ghee flavor, a comforting and traditional dish.
Algarve, Portugal
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Garlicky bread porridge enriched with shellfish, olive oil, and cilantro.
Nigeria
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A Nigerian soft cornmeal pudding, wrapped in leaves and set into a firm jelly-like block, served with soups, stews or akara.
Sierra Leone
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A Sierra Leonean cornmeal pudding set into a soft, sliceable sour starch.
Centre (Abomey / Collines / Zou), Benin
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Pounded yam paste; celebrated annually on August 15th in Savalou; elastic, smooth texture; served with sauce arachide, goussi, or gombo; a central/northern Benin festive dish.
Slovenia
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Whole buckwheat groats boiled and dressed with mushrooms, cracklings or milk — the starch of the Slovenian uplands before potatoes.
South (Cotonou / Porto-Novo / Fon-Yoruba), Benin
Akassa
Fermented corn starch dough shaped into dumplings or porridge; a southern Benin specialty from Ouidah and Porto-Novo; slightly sour; served with sauce goussi or sauce graine.