Contact us: [email protected]
Home of your favorite recipes
kontomire stew

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.
kontomire stew
kontomire stew
kontomire stew

Delicious Kontomire Stew

You can make kontomire with smoked salmon and melon seeds also known as agushie/akatoa.
5 from 1 vote
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course stew
Cuisine Ghanaian
Servings 3
Calories 124 kcal


  • A large pan
  • Wooden/Metalic spatula
  • blender
  • chopping board
  • Serrated knife
  • Sieve/Colander


  • 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


  • 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.



Useful Tips
You can substitute cocoyam leaves with spinach to prepare this amazing stew. For spinach, do not steam but cut them into stripes and add directly when the blended melon seed is cooked.


Calories: 124kcal
Keyword kontomire stew, palava sauce
Tried this recipe?Let us know how it was!

Other recipes to try.

How to prepare garden egg stew.

How to prepare okro stew

how to prepare ampesi

Leave a Comment

Close Bitnami banner