Kontomire StewCocoyam Leaf Stew with Egusi and Smoked Fish
A rich Ghanaian leafy stew made with cocoyam leaves, palm oil, ground egusi, and smoked fish. It is savory, earthy, and full-bodied, with a depth that comes from both the greens and the smoky seafood.
Prep
25m
Cook
45m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 450gCocoyam Leaf (finely chopped)
- 90mlPalm Oil
- 200gOnion (finely chopped)
- 350gTomato (finely chopped)
- 50gTomato Paste
- 12gGarlic (crushed)
- 15gFresh Ginger (crushed)
- 120gEgusi Seeds (ground)
- 180gSmoked Fish (flaked)
- 60gDried Shrimp (ground)
- 2pcsEgg (lightly beaten)
- 9gSalt
- 600mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the palm oil in a pot over medium heat, then add the onion and cook until softened.
- 02
Stir in the garlic and fresh ginger and cook briefly until fragrant.
- 03
Add the tomato and tomato paste and cook until the mixture thickens and the raw tomato smell fades.
- 04
Mix in the ground egusi seeds and stir for a minute, until lightly toasted and coated with palm oil.
- 05
Pour in the water, bring to a gentle simmer at about 95°C (203°F), and cook until the sauce begins to thicken.
- 06
Add the cocoyam leaf and simmer until tender and fully wilted.
- 07
Stir in the smoked fish, ground dried shrimp, and salt, then cook gently so the flavors combine.
- 08
Drizzle in the beaten eggs and leave the stew undisturbed for a minute, then simmer gently until the eggs are just set.
- 09
Serve hot.
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