Recipe for Chicken Fetri-Toto & Kokonte
I have eaten Kokonte twice in the past two weeks and this for me has never ever happened! Why? Because my first taste experience of Kokonte traumatized me when I was about 13 or so and I never put myself through it again. After two decades I finally acquiesced and tried again….this time I loved it! I think mostly it’s the Chicken Fetri-Toto which did me in thanks to it’s incredible flavor from the chicken broth and of course the slippery slurpy okro soup. Fetri-Toto is a southern Volta dish which is oil-free and can be eaten with either Akple , Banku or Eba. Fetri means Okro and Toto is the grinding sound from the tapoli as it presses against the okro during it’s cooking in an ansaka.
I love the protein versatility of Fetri-Toto. You can switch up with any protein of your choice or add two different proteins to substitute with the chicken. Or a meatless option would be oyster mushrooms with other root vegetables. Always marinate your chicken (or goat if using) for more flavor boost . If you are pressed for time, marinate the chicken first for at least 15 minutes and you’ll be rewarded with an aromatic delightful dish!
Even though I have not travelled to the Volta Region before, I am very fascinated with their culinary culture as it’s similar to Ga foods. God willing, a trip to Volta Region will come up soon before the end of this year.
The ingredients for preparing Fetri-Toto are easily accessible on any local market or at your neighborhood corner store. In such economic hardship times, cooking pocket-friendly healthy meals should be the focus of any home.
Ingredients
Cooking instructions
1. blend chicken spices and marinate chicken with the spices for minimum 30mins .
2. Cut up okro and wash under a running tap
3. Grind Cayenne pepper ginger and onions for the chilli mix.
4. Cook Okro for five minutes and cook chicken over medium-high heat for 15 minutes
5. Pour cooked Okro into ground chilli mix and mash Okro gently.
6. Pour chicken and broth into fetri . Mix gently .
7. Boil one cup of water and pour into saucepan to make the Kokonte. Mix one cup of cassava flour in a small bowl until smooth . Pour this into hot water in a gentle stream. Mix briskly with banku stick until thickened.
8. Pour the rest of the cassava flour into this and stir quickly to incorporate and thicken. As it thickens , add a bit of water to soften . Keep churning until thickened .
9 . Spoon Kokonte aka face the wall into bowls. Serve okro over the Kokonte . Slurp with your chest !💪🏾💪🏾💪🏾
The aroma from the marinated chicken is simply intoxicating and it transforms the Fetri to a wonderland of flavorful slurps. It’s such an ideal ‘swallow’ dish for cold days like we are having of late. The hot & steamy Kokonte with okro slides down so smooth and warms your insides.
Have you made Fetri-Toto before? What’s your take on it? Share in the comments below in appreciation of Ghana food!
