Kontomire Stew, prepared with Kontomire (cocoyam leaves) is one of Ghana’s favourite local stews enjoyed by many Ghanaian households especially in the Akan communities where the stew originated from.
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Over the years restaurants have adopted it, made some slight changes to it and added it to their menu. But largely the local and traditional Kontomire stew still reigns supreme in most houses, while some have also become used to the modern way of preparing it.
Now let go back to tradition and take a look at the local way of preparing the traditional Kontomire stew.
Recipe continues after the advertisement.
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Kontomire Stew (Palava Sauce)
Print RecipeIngredients
- Kontomire leaves
- Momoni
- Agushi
- Tomatoes
- Onion
- Pepper
- Smoked fish
- Palm oil
- Salt
Instructions
- First get your local ingredients like momoni and agushi, and other ingredients like tomatoes, onion pepper and finally smoked fish.
- Now cut your kontomire leaves into small pieces and boil in hot water
- After boiling for about twenty minutes and the Kontomire has become very soft, take it off the fire and drain the water from it
- Next, cut your onions and tomatoes into pieces
- After cutting these ingredients, pour palm oil into a cooking bowl and place on fire
- Then add your salt, pepper, cut onions, momoni, tomatoes, smoked fish and other ingredients to the palm oil
- Stir the ingredients continuously for a while and then pour in the cooked kontomire leaves.
- After this, add your agushi to the stew and leave it on fire
- After some 15 to 20 minutes, your local kontomire stew prepared the local way is ready for consumption
