Kontomire stew is a staple in most Ghanaian household mainly because it pairs so well with almost everything and it's also easy to prepare. Apart from being super yummy, the ingredients used are very good for your body; Kontomire/taro leaves are very high in iron, fibre, zinc and so many vitamins; Agushi is very rich in proteins. You really can't go wrong with this recipe. Don't deny your body all this goodness that can be found in this kontomire stew. Short video tutorial will be up on my instagram highlights

*even though kontomire is very different from spinach, if for any reason you can't find it where you are, replace it with spinach and it will still be equally delicious.

Recipe

What you need

7 cups (packed) finely sliced kontomire

1 1/2 cups agushi

1/2 to 1 cup palm oil

1 kako

2 momoni

1 small dawadawa, (about 1 1/2 teaspoons) finely chopped

1 medium smoked tuna * (see note)

2 small sized smoked mackerel

3 very large tomatoes

1/2 cup pepper (adjust to taste)

3 large onions

5 garlic cloves

3 tablespoons shrimp powder/ 1 shrimp bouillon

1 cup water/beef stock/chicken stock

Salt

*Tuna can be replaced with smoked mackerel of the same size

Directions

Wash and toast the agushi until golden brown, about 6 mins then blend with a little water to form a thick smooth paste. Set aside for later use. Blend the tomatoes, pepper, garlic and 2 onions. Set aside for later. Slice the remaining onion and set aside too.

Break the smoked tuna into small chunks. Do same for the smoked mackerel. Place a pan on fire over medium heat and add the palm oil. Allow oil to heat up then add the sliced onions, dawadawa, momoni and kako and fry until onion is golden. Add the blended mixture of tomatoes, pepper, garlic and onions. Add the water/stock. Allow to simmer for 15 minutes. Stir the stew and add the shrimp powder and salt.

Add the agushi paste and turn heat to low. Do not stir. Allow to cook for about 10 mins or until it forms small clumps then add the smoked tuna chunks and the smoked mackerel. Stir and add the kontomire and cover the pan. Cook until kontomire wilts and becomes soft. Add a bit of stock/water if stew is too thick. Stir, taste and adjust seasoning. Allow stew to simmer for 15 mins or until it reaches desired consistency. You can add sliced onions at this stage. You’ll know it’s down when the oil pools on the surface. Taste, adjust seasoning then turn off heat.

Serve with boiled yam, potatoes, ripe plantain or steamed rice.