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Kontomire stew with boiled yam and plantain

kontomire stew with yam and plantain

Kontomire stew with boiled yam and plantain

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October 24, 2015

Kontomire stew with boiled yam and plantain 0 5 0

Nkontomire or Kontomire is the name given to Cocoyam leaves or taro in Ghana. Taro which is a source of vitamins A and C is also native to other countries in Africa such as Nigeria (biggest producers in the world), Kenya, Uganda and Tanzania. In Egypt they are called kolkas and in Europe it had been used since Roman times

kontomire stew with yam and plantain

Ingredients

2 Pounds goat meat (you can use chicken, beef etc)

2 Large crabs

1 Smoked fish

1 Pound washed chopped Kontomire leaves or taro. (you can use spinach)

1/2 1/2 cup ground Agushi (melon seeds)

1 Cup Palm oil

2 Medium sized onions and a handful of shallots

1 Blended onion

A handful of Turkey berries known locally as Ama dweridi or Anona Ntroba in Fante or Kwahu nsusuwa or Yaa Asantewa, while the Gas call it Kantos

7-10 Medium sized tomatoes

1/4 Teaspoon cayenne pepper

1-2 Cloves of garlic

A dash or two of alligator pepper

1-2 Grated calabash nutmegs

1-2 Scotch bonnet peppers (green peppers)

1 Tuber of yam

Salt to taste

Directions

1Chop meat into bite sized cubes

2Clean crabs and boil for about 5 minutes in water

3blend tomatoes, pepper and Turkey berries

4Chop onions and put these in palm oil after heating the oil for a few minutes until hot

5Cover agushi with water in a bowl

6Chop kontomire into small or desired strips. Some prefer to mash or boil their kontomire

7Add blended tomatoes and pepper(s) to browning and softening onions in palm oil. Leave to simmer until it starts to fry. Stir it for about 3-5 minutes then add the marinated goat meat pieces, smoked salmon and crabs. Fry a little more until it starts to stick whilst stirring if necessary.

8Add chopped kontomire to the blend

9Add spices to taste

10Add the soaked agushi whilst stirring very gently and leave to simmer. The agushi begins to clump in the sauce after a few minutes. Try to keep the clumps in the sauce by continuing to stir very gently.

11Leave to simmer on low heat for about 10-15 minutes

12Slice yams into pieces or into small cubes and boil in salty (optional) water until it passes the "fork test" i.e. if a fork can pass through a slice easily then it is ready. Drain water and serve whilst hot.

13Boil the ripe plantains for about 10 minutes as a side dish

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