Kontomire stew

Kontomire Stew is a traditional Ghanaian dish made primarily from cocoyam leaves, also known as Kontomire leaves. This nutritious stew is often served with a side of boiled yam, plantain, or rice.

Ingredients

The main ingredient in Kontomire Stew is the cocoyam leaf, locally known as Kontomire. Other ingredients include palm oil, onions, tomatoes, fish, snails, pepper, salt, and egusi (melon seeds). Some variations of the stew may also include crayfish, shrimp, or mushrooms.

Preparation

The Kontomire leaves are first washed and boiled until they become soft. They are then blended into a paste. In a separate pot, palm oil is heated and onions, tomatoes, and pepper are sautéed. The fish or snails are added and cooked until tender. The Kontomire paste is then added to the pot along with the egusi. The stew is simmered until all the flavors are well combined.

Nutritional Value

Kontomire Stew is rich in vitamin A, vitamin C, calcium, and iron. The cocoyam leaves are also a good source of dietary fiber. The addition of fish or snails provides a source of protein.

Cultural Significance

Kontomire Stew is a staple in Ghanaian cuisine and is often served at traditional gatherings and celebrations. It is also a popular dish in other West African countries, including Nigeria and Côte d'Ivoire.

See Also

• Ghanaian cuisine
• African cuisine
• List of stews