Chopped cocoyam leaves simmered in a palm oil, tomato and smoked fish sauce, a nutrient-rich Ghanaian home-cooking staple.
Ghanaian Kontomire Stew is a real, traditional Ghanaian dish, known as Cocoyam Leaf Stew with Smoked Fish. Chopped cocoyam leaves simmered in a palm oil, tomato and smoked fish sauce, a nutrient-rich Ghanaian home-cooking staple.\n\nKontomire, the leaves of the cocoyam plant, has been used across Ghana for generations as a nutritious, widely available leafy green, traditionally cooked down slowly with smoked fish and palm oil for a deeply savory stew.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Ghanaian home cooking, not a generic stand-in for a search term.
Serves 6
If using fresh cocoyam leaves, wash and finely chop them; boil briefly to soften if using tough, mature leaves.
Heat red palm oil in a large pot and cook the onion until soft, about 8 minutes.
Add tomatoes, tomato paste and scotch bonnet, simmering for 15 minutes until thickened.
Stir in the chopped, softened cocoyam leaves and cook down for 20 minutes, stirring occasionally, until the greens are very tender.
Fold in the flaked smoked fish and crayfish powder if using.
Simmer for another 10 minutes to let the flavors meld, season with salt, and serve hot with rice, yam or plantain.
If using genuine cocoyam leaves, boil them briefly first, since raw leaves can cause an itchy, tingling sensation in the mouth if undercooked; spinach and collards don't need this step.
Cook the greens down thoroughly until very tender — this stew is meant to be soft and deeply cooked, not crisp-tender.
Red palm oil contributes essential flavor and color; don't substitute a neutral oil if authenticity matters to you.
Add diced smoked turkey or beef alongside the fish for extra protein.
Some households add a bit of ground egusi (melon seeds) for extra richness and thickness.
Serve with boiled yam or plantain instead of rice for a traditional pairing.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kontomire, the leaves of the cocoyam plant, has been used across Ghana for generations as a nutritious, widely available leafy green, traditionally cooked down slowly with smoked fish and palm oil for a deeply savory stew.
Fresh spinach or collard greens are the most common substitutes, though the flavor and slight bitterness of real cocoyam leaves won't be fully replicated.
Cocoyam leaves contain calcium oxalate crystals that can irritate the mouth if undercooked; thoroughly boiling or simmering the leaves breaks this down and makes them safe and pleasant to eat.
Yes, it reheats very well and the flavor often deepens after a day in the fridge.
Per serving (320g / 11.3 oz) · 6 servings total
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