How to prepare Kontomire Stew – A Ghanaian Dish
Kontomire stew or as it is affectionately called palava sauce has a history that perhaps goes back centuries.
Curiously enough it is also the only Ghanaian food that makes an appearance in our hall of fame for inserting itself into Ghana’s colonial history. It is often had with boiled yam pieces and sliced boiled ripe plantain.
It is not unusual to have an assortment of meat including seafood and crustaceans in Kontomire Stew. It is a palm oil stew often made at home and can be found on typically Ghanaian restaurant menus.
- Two packs of Kontomire or Spinach
- Half a cup of egusi (melon seed)
- Meat or smoked fish or mushrooms
- Two fresh tomatoes
- Two large onions (blended)
- Spice: Ginger/ Garlic
- Pepper (depending on how hot or mild you want it)
- Palm oil
Method of preparation:
- Prepare your leaves by cleaning them with warm water. Chop the leaves to smaller sizes for better mixing. Place your meat in another pan and start steaming. Chop your onions and tomatoes separately. Place a small portion of your onion, garlic, ginger, and pepper in a blender and let it mix thoroughly.
- Add the remaining onion to a heated pan with oil. Let it fry until the onions are golden brown. Maintain moderate heat not to burn the onion. Take everything that you mixed in the blender and pour it in the pan with the oil and onions. Make sure that you mix it well for 5-10 minutes Pour the chopped tomatoes in the pan after the blended mixture has cooked. Also, immediately add seasoning and allow to cook for approximately 10 minutes as you stir continuously.
- Place your steamed meat into the stew and mix. If you do not have red meat, you can utilize fish or any other meat you are comfortable with. Blend a half cup of egusi after you have thoroughly washed it and blended it. Pour it into the pan and continue mixing. Now, reduce the heat and allow them to cook slowly. You can add smoked fish in the final stages to prevent breaking the stew. Allow the mixture to steam for 10 minutes. After 10 minutes, your dish is ready to be served. You can taste to check whether the salt is enough.