Kumera

Kumera is a type of food originating from the tropical regions of West Africa, particularly Ghana and Togo. It is made from grated cassava, which is then processed to remove most of its natural cyanide content. The grated cassava is typically boiled and then pounded into a sticky, dough-like consistency. This process is crucial for making the food safe for consumption as raw cassava contains toxic compounds.

The prepared kumera is often served as a staple accompaniment to various stews and soups. It can be eaten in small balls, which are then dipped into the sauce. The texture of kumera is dense and chewy, and it has a relatively neutral flavor that readily absorbs the tastes of the accompanying dishes. It is a source of carbohydrates and is a significant part of the traditional diet in the regions where it is consumed. The preparation of kumera is a labor-intensive process that has been passed down through generations. Variations in preparation methods may exist between different communities.