Kontomire stew also known as palava sauce is a Ghanaian delicacy made with cocoyam leaves.
The combination of the two gives an amazing dish that is easy to make, tasty and delicious. This meal can be eaten any time of day and surely is a family treat.
1/2 tuber yam
3 pieces unripe plantain
Salt to taste
FOR THE KONTOMIRE STEW
5 pieces kontomire (cocoyam) leaves
2 fresh tomato
1/4 tablespoon turkey berries (optional)
1 medium-sized onions
1/2 inch ginger
2 tablespoons smoked fish
1/2 cup palm oil
Seasoning powder or cubes
2 teaspoons grounded shrimp
Salted fish (Koobi)
Using a sharp knife, peel yam and plantain into a bowl. Pour water on it and wash them thoroughly until clean.
In a large saucepan, pour water in it until half level. Arrange yam and plantain and place on medium high heat. Add salt to taste.
Boil AMPESI until soft and tender for 15 minutes. Remove from fire and drain water from it.
Pour AMPESI in a bowl with lid and set aside warm.
Wash kontomire and turkey berries thoroughly and put into a clean saucepan. Boil under medium heat until they are soft.
Blend onions, ginger, tomatoes, pepper and turkey berries together. Pour into a bowl and set aside. Grind KONTOMIRE in earthenware bowl until soft.
Remove bones from the fish, wash it, break into pieces and set aside.
Place a saucepan on a medium heat and add oil.
Wash and cut salted fish into pieces and place in oil
Pour blended mixture into the oil and stir. Cook for 5 minutes.
Crack egg into a bowl and stir it for a while.
Add salmon, salt and seasoning cubes. Add grounded kontomire stir then add egg on top.
Simmer for about 10 minutes till the stew thickens.
Serve with ampesi.