Ghanaian Kontomire Stew (Cocoyam Leaf Stew with Smoked Fish)

About This Recipe

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.

Ingredients

Serves 6

• 800 gcocoyam leaves (kontomire) or substitute spinach or collard greens(chopped)
• 4 tbspred palm oil
• 1yellow onion(diced)
• 3tomatoes(diced)
• 2 tbsptomato paste
• 200 gsmoked fish(flaked, bones removed)
• 1scotch bonnet pepper(minced)
• 1 tspground crayfish or shrimp powder(optional)
• 1 tspfine sea salt(to taste)

Instructions

1. 1

   Prep the leaves

   If using fresh cocoyam leaves, wash and finely chop them; boil briefly to soften if using tough, mature leaves.

2. 2

   Cook the aromatics

   Heat red palm oil in a large pot and cook the onion until soft, about 8 minutes.

3. 3

   Build the sauce

   Add tomatoes, tomato paste and scotch bonnet, simmering for 15 minutes until thickened.

4. 4

   Add the leaves

   Stir in the chopped, softened cocoyam leaves and cook down for 20 minutes, stirring occasionally, until the greens are very tender.

5. 5

   Add fish

   Fold in the flaked smoked fish and crayfish powder if using.

6. 6

   Finish

   Simmer for another 10 minutes to let the flavors meld, season with salt, and serve hot with rice, yam or plantain.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions