Kontomire Stew
(Coco Yam Leaf Stew) Recipe

Origin: Ghana Period: Traditional

Ingredients:

2 bundles of coco yam leaves (kontomire) or spinach, washed and roughly chopped
4 medium-sized tomatoes, pounded to a paste in a pestle and martar
2 large onions, sliced
450g meat or tripe, cooked
4 hot chillies (eg Scotch bonnets), finely chopped
240g smoked dried fish
240g agushi (Egusi) seeds (substitite pumpkin seeds) ground to a powder in a coffee grinder
350ml water
180ml red palm oil
2 dessert spoons dried, ground, prawns
1 clove garlic
salt, freshly-ground black pepper and freshly-ground ginger to taste
kpakpo shito is fresh Ghanaian shito made by pounding 8 Scotch bonnet chillies, 1/2 sliced onion, 2 small ripe tomatoes, 1 tsp salt, 1 Maggi cube) together in a pestle and mortar.

Kontomire Stew
(Coco Yam Leaf Stew) Preparation:

Method:

Cut the meat into bite-sized pieces and season with he salt, pepper and ginger. Place in a cooking pot on the stove and heat until tender (add a little water if too dry). Pound the tomatoes to a paste in a pestle and mortar and add these to the meat.

Heat a little oil in a pan and add the onions and chillies, frying for 2 minutes before adding the ground prawns and dried fish. Cook for a further 10 minutes then add the meat and its stock. Cook for 10 minutes before adding the agushi with a little water. Alow to simmer for a few minutes then add the kapakpo shito (about 2 tbsp should be about right). Simmer for about 10 minutes, until the agushi is cooked, then add the chopped kontomire leaves and simmer for 4 minutes. Add the red palm oil and simmer for 1 more minute, or until the oil is completely incorporated.

Serve hot with boiled plantais, yam, rice, cassava or fufu.

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