Kontomire Stew

About This Recipe

Kontomire stew is a powerhouse of flavor and nutrition, made from taro leaves that are among the most iron-rich greens available in West Africa. The leaves have a slightly earthy, mineral flavor that pairs well with the smokiness of dried fish and the richness of red palm oil. Egusi (ground melon seeds) thicken the stew and add a unique nutty flavor. The dish is often prepared for family gatherings and considered a celebration of Ghanaian agricultural heritage.

Ingredients

Serves 4

• 400 gtaro leaves (kontomire)(or spinach as substitute, finely chopped)
• 200 gsmoked fish(bones removed, flaked)
• 3 tbspred palm oil
• 3 tbspegusi (ground melon seeds)(or pumpkin seeds ground)
• 2 mediumonions(chopped)
• 2 wholescotch bonnet peppers
• 1 tspsalt
• 2 hardboiledeggs(halved)

Instructions

1. 1

   Boil the leaves

   Blanch taro leaves in boiling water for 10 minutes. Drain and squeeze dry.

2. 2

   Fry the base

   Heat palm oil. Fry onions until softened. Add blended scotch bonnet and cook 5 minutes.

3. 3

   Add egusi

   Add ground egusi seeds and fry 5 minutes until fragrant.

4. 4

   Combine

   Add blanched leaves and smoked fish. Stir well and cook 15 minutes. Season with salt.

5. 5

   Finish

   Add boiled eggs and heat through. Serve with boiled yam, fufu, or rice.

Variations

• •

  Use spinach or chard if taro leaves are unavailable

• •

  Add crabs or shrimp for extra protein

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps 2 days refrigerated. Best eaten fresh as the greens can become dull on reheating.

Frequently Asked Questions