A thick, nutritious stew made from tender cocoyam leaves cooked in palm oil with tomatoes, onions, and smoked fish, full of earthy, vegetal depth.
Instructions
-
1
Boil cocoyam leaves in salted water for 10 minutes until tender. Drain.
-
2
Heat palm oil, sauté onion, add blended tomatoes. Cook 15 minutes.
-
3
Add ground agushi if using, stir until thickened.
-
4
Add cooked kontomire and smoked fish. Simmer 10 minutes.
-
5
Break eggs into stew if desired. Cover and cook 5 minutes. Serve with boiled yam or ampesi.
Did You Know?
Kontomire is nicknamed "green gold" by Ghanaian mothers who use it to sneak nutrition into their children's meals.
The Story Behind Kontomire Stew
Kontomire stew uses the leaves of the cocoyam plant, which has been cultivated in Ghana for centuries. The stew exemplifies the Ghanaian philosophy of waste-free cooking — both the tuber and the leaves are used in different dishes.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!