A thick, nutritious stew made from tender cocoyam leaves cooked in palm oil with tomatoes, onions, and smoked fish, full of earthy, vegetal depth.
Ingredients
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1 large bunch kontomire (cocoyam leaves), washed and chopped
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3 large tomatoes, blended
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1 large onion, chopped
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3 tbsp palm oil
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150g smoked fish, deboned
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1 scotch bonnet pepper
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2 eggs (optional)
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Salt to taste
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1 tsp ground agushi (melon seeds, optional)
Instructions
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1
Boil cocoyam leaves in salted water for 10 minutes until tender. Drain.
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2
Heat palm oil, sauté onion, add blended tomatoes. Cook 15 minutes.
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3
Add ground agushi if using, stir until thickened.
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4
Add cooked kontomire and smoked fish. Simmer 10 minutes.
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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.