Kabato is a West Africa native popular dish made with corn flour.
It is a simple yet flavorful dish enjoyed as a side dish often eaten with some Okra sauce as it is a dough with a dense consistency.
Here’s a recipe for Kabato:
Ingredients:
- 2 l water
- 0,4kg corn flour
Instructions:
Traditional recipe
- sift the flour.
- Meanwhile, In a pot, boil 2 liters of water for 10 to 15 minutes
- Then add gradually, in fine rain 100g of flour while stirring vigorously with the spatula, start by making a circular motion with the spatula then an inward motion from the center to break up any lumps.
- Close and cook for 10 minutes. If the mixture seems too heavy, add a glass of water, otherwise cook for 10 to 15 minutes.
Easy recipe
- sift the flour.
- take the equivalent of half a liter of cold water and dilute the flour then mix it until you have a floury liquid without lumps. cover.
- Meanwhile, In a pot, boil 2 liters of water
- Then gradually add he water into the liquid in the pot while stirring vigorously with the spatula.
- First make a circular motion with the spatula then an inward motion from the center to break up any lumps.
- Close and cook for 10 minutes. If the mixture seems too heavy, add a glass of water, otherwise cook for 10 to 15 minutes.
Enjoy your homemade Kabato
The kabato is done when the dough doesn’t come off the spatula after a few seconds. Serve it in a hollow container that has been dipped into cold water, using a ladle.
Make sure to dip the ladle back into cold water every time before serving.
The kabato will become thicker when it cools down at room temperature and will take the shape of the container.
Kabato is served as a side dish often with a Gombo sauce, a mafe … etc …
