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Dr. Mrs. Alberta Bondzi-Simpson, a Senior Lecturer in the Department of Hospitality and Tourism at the University of Cape Coast, has encouraged Ghanaians suffering from gastric issues to consider adding kokonte to their diet as a natural remedy for healing.
During an appearance on Channel One TV and Citi FM’s Heritage Month series on Indigenous Food Staples, Dr. Bondzi-Simpson recommended that those with gastric disorders consume kokonte with soup or stew at least twice a week. This dark-brown dish, similar to the appearance of pounded cassava fufu, is commonly served with groundnut soup, palm nut soup, light soup, or stew.
“Kokonte is rich in iodine, which is beneficial for individuals dealing with gastric problems or digestive sores,” she explained. “Consuming kokonte regularly—twice a week—can help prevent the need for medical treatment for ulcers. Its iodine content promotes healing, and it can even be eaten without soup.”
Dr. Bondzi-Simpson also emphasized the nutritional value of cassava, the root from which kokonte is made, highlighting its protein content and various minerals. She suggested pairing cassava, when pounded into ampesi, with garden egg stew, dried fish, or flavorful supaku (smoked fish) for a nutritious meal.
She further noted that cassava is a widely consumed ingredient in Ghana, used in various dishes such as tapioca, corn dough, gari, kokonte, or pounded into fufu, particularly in southern Ghana.
In related news, preparations are underway for the 2026 ‘Back to Your Village’ Food Festival, scheduled for March 28-29 in Accra. The festival, organized by Channel One TV and Citi FM, will transform Accra into a vibrant village setting, celebrating authentic Ghanaian food and culture. Taking place at the Efua Sutherland Children’s Park from 10:00 a.m. to 6:00 p.m. each day, the festival will highlight traditional cooking techniques and indigenous recipes from across Ghana’s regions, showcasing the country’s diverse culinary heritage as part of Heritage Month 2026.
Story:Efua Nessa
Source :Loco tv