How to make kontomire stew

Welcome to the tantalizing world of Ghanaian cuisine! In this article, we'll take you on a culinary journey to learn how to make Kontomire Stew, a vibrant and flavorful Ghanaian dish. With its rich blend of ingredients and unique cooking techniques, Kontomire Stew promises a delightful experience for your taste buds. Get ready to explore the delicious traditions of Ghana and bring a taste of Ghanaian culture to your table.

What is Kontomire Stew?

Kontomire Stew, also known as Palava Sauce, is a popular Ghanaian dish made from cocoyam leaves (taro leaves) and often served with rice, yam, plantains, or fufu. The name "kontomire" refers to the cocoyam leaves used in the stew.

Where Does Kontomire Stew come from?

Kontomire Stew, also known as Palava Sauce, is a traditional Ghanaian dish that originates from West Africa, specifically from the Akan-speaking people of Ghana. It is an integral part of Ghanaian cuisine and holds cultural significance in the country.

The word "kontomire" refers to cocoyam leaves, which are the central ingredient in this stew.

Kontomire Stew Ingredients

Cocoyam Leaves: A generous amount of cocoyam leaves, washed and chopped, serves as the base of the stew.

Protein: Choose your preferred protein source, such as chicken, fish, beef, or tofu. Cut it into bite-sized pieces.

Agushi (Egusi) Seeds: Agushi seeds are ground into a paste or powder to thicken the stew. They also contribute a unique nutty flavor. The amount used depends on your preference and the consistency you desire.

Tomatoes: Diced or blended tomatoes are used to create a tomato sauce base for the stew.

Onions: Finely chopped onions are sautéed to provide flavor and aroma.

Palm Oil: Palm oil is commonly used as the cooking fat and imparts a reddish color and rich flavor to the stew.

Spices and Seasonings: These may include ground crayfish, ginger, garlic, ground pepper (to taste), and stock cubes for added flavor.

Additional Vegetables: Some variations include vegetables like okra, eggplant, or spinach for texture and flavor.

Kontomire Stew Recipe

• 2 bunches of cocoyam leaves (kontomire), washed and chopped
• 1 pound of protein (chicken, fish), cut into pieces
• 1 large onion, finely chopped
• 2-3 tomatoes, diced or blended
• 1/2 cup of agushi(egusi) seeds, ground into a paste or powder
• 1/2 cup of palm oil
• 2-3 tablespoons of ground crayfish (optional)
• 1-2 teaspoons of ground ginger
• 1-2 teaspoons of ground garlic
• 1-2 teaspoons of ground pepper (adjust to your desired level of spiciness)
• Salt to taste
• Water
• 1-2 small stock cubes (e.g., Maggi or Knorr)
• 1-2 bay leaves (optional)

Instructions

Prepare the Cocoyam Leaves: Wash the cocoyam leaves thoroughly to remove any dirt or sand. Drain and chop them finely. Set aside.

Prepare the Protein: Season the protein with salt, ground ginger, ground garlic, and ground pepper. Allow it to marinate for about 15-30 minutes.

Sauté the Protein : In a large pot or skillet, heat the palm oil over medium heat. Add the chopped onions and sauté until they become translucent.

Add the marinated protein and cook until it starts to brown or become opaque. If using fish, be gentle to avoid breaking it apart. Remove the protein from the pot and set it aside.

Prepare the Stew: In the same pot, add the diced or blended tomatoes and cook until they become soft and the oil starts to separate from the tomato mixture.

Add Seasonings: Stir in the ground crayfish (if using), ground ginger, ground garlic, and ground pepper. Cook for a few minutes to combine the flavors.

Return the Protein: If you set aside cooked protein, return it to the pot and stir to combine it with the tomato mixture.

Add the Agushi Seeds: Gradually add the ground agushi seeds to the stew, stirring continuously to avoid lumps. Allow the stew to thicken.

Add Water and Seasoning: Pour in enough water to achieve your desired consistency. Add the stock cubes, bay leaves (if using), and ground shrimp or prawn powder (if using). Stir to dissolve the stock cubes.

Simmer: Cover the pot and simmer the stew over low to medium heat for about 15-20 minutes, or until the cocoyam leaves are tender and well-cooked. Stir occasionally and adjust the consistency with water if needed.

Adjust Seasoning: Taste the stew and adjust the seasoning with salt and pepper if necessary.

What to Eat with Kontomire Stew

Here are some popular options to enjoy with Kontomire Stew:

Rice: White rice or local Ghanaian rice varieties like "waakye" or "jollof rice" are common choices to accompany Kontomire Stew. The stew's rich and flavorful sauce pairs wonderfully with the simplicity of rice.

Yam: Boiled or roasted yam is a classic side dish for Kontomire Stew. The combination of tender yam and the stew's savory flavors creates a satisfying meal.

Plantains: Fried or boiled plantains are a popular choice to serve alongside Kontomire Stew. The sweet and starchy nature of plantains complements the stew's bold flavors.

Fufu: Fufu is a staple in many West African countries, including Ghana. It is made from cassava, yam, or plantains and is often served as a side dish with Kontomire Stew. Fufu's soft and dough-like texture is perfect for scooping up the stew.

Banku or Kenkey: These are traditional Ghanaian fermented corn and cassava dough dishes. They are often used to scoop up Kontomire Stew, creating a delightful combination of flavors and textures.

Eto (Mashed Plantains): Eto is made from mashed, seasoned plantains and is sometimes served with Kontomire Stew. It provides a unique sweet and savory contrast.

Where to Buy Kontomire Leaves

Specialty stores that cater to specific ethnic communities, such as African or Caribbean markets, are likely to have Kontomire leaves in stock. Stores like our African Food Store sell fresh Kontomire leaves.

This hearty dish, with its blend of cocoyam leaves, protein, spices, and the distinctive touch of agushi seeds, offers a delicious taste of West Africa. As you savor each mouthful, you not only enjoy a richly textured and flavorful meal but also embark on a culinary journey that celebrates tradition and brings people together through the joy of food.