Kokonte Can Support Gastric Healing, Says UCC Lecturer

A Senior Lecturer at the University of Cape Coast, Alberta Bondzi-Simpson, has encouraged Ghanaians suffering from gastric disorders to include kokonte in their diet to aid healing and reduce the risk of ulcers. Speaking during a Heritage Month programme on Channel One TV and Citi FM, she highlighted the nutritional value of the traditional cassava-based meal.
According to her, kokonte is rich in iodine, which can help soothe sores in the digestive system and support recovery. She advised that individuals with gastric issues consume the meal at least twice a week, noting that consistent intake could help manage minor ulcers and improve overall digestive health.
Kokonte, a dark-brown dish made from dried cassava, is commonly eaten with soups such as groundnut, palm nut, or light soup, and sometimes served with stew. The lecturer also emphasized the broader nutritional benefits of cassava, explaining that it contains protein and essential minerals and can be prepared in various forms including fufu, gari, and ampesi.
She further encouraged Ghanaians to embrace indigenous food staples, stressing that locally available meals like kokonte not only promote cultural heritage but also provide valuable health benefits when properly incorporated into regular diets.