Kontomire stew also known palava sauce is a Ghanaian delicacy made with cocoyam leaves. You can make kontomire with smoked salmon and melon seeds also known as agushie/akatoa.

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.

Equipment needed.

  1. A large pan
  2. Wooden/Metalic spatula
  3. Blender
  4. Chopping Board
  5. Serrated knife
  6. Sieve/Colander

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.

Ingredients for kontomire stew recipe

  • 10 Kontomire leaves/cocoyam leaves
  •  4 small sized tomatoes, sliced
  •  1/4 cup turkey berries (optional)
  •  3 medium onions, sliced
  • 2 cloves of garlic
  •  2 medium smoked salmon
  •  1 cup melon seeds(agushie)
  •  1/2 cup palm oil
  •  momoni (optional)
  •   2 teaspoons grounded shrimp
  •   salt and pepper to taste
  • Seasoning cubes


kontomire stew ingredients

Steps to prepare kontomire stew

  1. Wash kontomire leaves with salted water to prevent itching of hand. Then cut kontomire into desired stripes.
  2. Pour knotomire stripes and turkey berries into a saucepan with little water and place on high heat.
  3. Cover and bring to a boil under medium heat for about 10 minutes.
  4. Turn the kontomire after about five minutes until softened and turkey berries are tender. Remove from fire, strain and set aside.
  5. Soak melon seeds in water for about 20 minutes.
  6. Blend two onions, garlic, tomatoes, pepper and turkey berries together. Pour into a clean bowl and set aside.
  7.  Remove the flesh of the salmon, break into two and remove the bones, break into desired sizes, set aside.
  8. 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.
  9. 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.
  10. 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
  11. 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.
  12.  Gently stir in the steamed kontomire. Then add the remaining sliced onions, let simmer for about five minutes till onions are softened.
  13. 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.

Other recipes to try.

How to prepare garden egg stew.

How to prepare okro stew

how to prepare ampesi


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