Kokonte aids gastric healing, reduces ulcer risk – UCC lecturer

Dr. Mrs. Alberta Bondzi-Simpson, Senior Lecturer in the Department of Hospitality and Tourism at the University of Cape Coast, has urged Ghanaians battling gastric disorders to consider consuming the locally prepared meal, kokonte, to support the healing process.

She recommended that patients eat kokonte with soup or stew at least twice a week. The dark-brown dish, similar in appearance to the pounded cassava meal fufu, is commonly paired with groundnut soup, palm nut soup, light soup, or sometimes stew.

Speaking on Channel One TV and Citi FM’s Heritage Month on-air series on Indigenous Food Staples, hosted by Apiorkor Seyiram Ashong-Abbey on Monday, March 23, Dr. Bondzi-Simpson said, “Kokonte is very high in iodine. If you have any gastric problems that have to do with a sore in your digestive system, then kokonte is your thing. This is basically eating iodine into your system.

“Eat it constantly, at least two times a week, and you wouldn’t have to go to the doctor for ulcers or minor ulcers. So far as it’s in there, it will heal. You can eat it without soup.”

She also highlighted the nutritional benefits of cassava, the root from which kokonte is made.

“I was amused to find out that cassava contains a certain amount of protein. It has some mineral nutrients, you can pound it and eat it as ampesi. Go for the slim white cassava for ampesi. The small ones. It’s palatable when you can pair it with garden egg stew, kako [dried fish], and flavourful supaku [dried fish],” she advised.

Dr. Bondzi-Simpson further noted that cassava is widely consumed across Ghana in various forms, including tapioca, corn dough, gari, kokonte, or pounded into fufu—a staple in many households in the southern part of the country.

CitiNewsRoom