Kontomire stew also known palava sauce is a Ghanaian delicacy made with cocoyam leaves.
It goes very well with boiled yam, plantain, rice, cocoyam. This stew is a staple in most homes and can be alternated between garden egg stew or tomato stew.
Health Benefits of kontomire stew
- Palm oil is a very nutritious cooking oil which is known for the high contents of Vitamin E with more distinctive anti-oxidant benefits. Good for eye vision.
- Cocoyam leaves are rich in vitamin C which acts as an antioxidant. This fights against free radicals that cause cancer and help to prevent many diseases.
Delicious Kontomire Stew
Equipment
- A large pan
- Wooden/Metalic spatula
- blender
- chopping board
- Serrated knife
- Sieve/Colander
Ingredients
- 10 pieces Kontomire leaves/cocoyam leaves
- 4 small sized tomatoes, sliced
- 1/4 cups turkey berries optional
- 3 medium-sized onions sliced
- 2 cloves garlic
- 1 medium-sized smoked salmon
- 1 cup melon seeds(agushie)
- 1 bottle palm oil
- momoni optional
- 2 tbsp grounded shrimp
- salt
- pepper
- seasoning cubes
Instructions
- Wash kontomire leaves with salted water to prevent itching of hand. Then cut kontomire into desired stripes.
- Pour knotomire stripes and turkey berries into a saucepan with little water and place on high heat.
- Cover and bring to a boil under medium heat for about 10 minutes.
- Turn the kontomire after about five minutes until softened and turkey berries are tender. Remove from fire, strain and set aside.
- Soak melon seeds in water for about 20 minutes.
- Blend two onions, garlic, tomatoes, pepper and turkey berries together. Pour into a clean bowl and set aside.
- Remove the flesh of the salmon, break into two and remove the bones, break into desired sizes, set aside.
- Wash the soaked melon seeds and put into a blender. Add about ¼ teaspoon salt and just enough water to blend into a paste. Set aside.
- Pour palm oil into a medium saucepan, add half of the sliced onions and momoni if using. Cook until onions are softened and translucent. Stir in blended tomatoes, onions, garlic, turkey berries and pepper.
- Bring to a simmer on medium heat. Add salmon, salt, seasoning cubes and grounded shrimp then cover and allow it to simmer for about 7 to 10 minutes till sauce has thickened lightly
- Add in the blended melon seeds, cover pan and reduce heat to low. Let it simmer 8 to 10 minutes or till the blended melon seeds sets.
- Gently stir in the steamed kontomire. Then add the remaining sliced onions, let simmer for about five minutes till onions are softened.
- Serve with yam, rice, cocoyam, cassava, plantains or sweet potatoes.
Video
Notes
Nutrition
Other recipes to try.
How to prepare garden egg stew.
Editorial
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