Kontomire stew (often linked with palava sauce) turns cocoyam leaves into a rich greens stew eaten with boiled yam, plantain, rice, or banku. It’s one of the best “eat your greens” Ghanaian plates.
Ingredients (Home Style)
| Item | Role |
|---|---|
| Kontomire (cocoyam leaves) | Greens base |
| Palm oil or cooking oil | Colour/flavour |
| Onion, pepper, tomato | Stew base |
| Smoked fish / eggs / meat (optional) | Protein |
| Egusi / melon seeds (common in palava styles) | Thick nutty body |
| Salt / seasoning | Taste |
Wash leaves thoroughly. Some cooks briefly boil/blanch leaves before chopping to soften and reduce bitterness.
Method
- Wash, destalk if needed, chop or lightly blend leaves.
- Prepare a stew base: fry onions, add tomato-pepper mix, cook down.
- Add leaves and a little water; simmer until soft.
- Stir in egusi paste if using; simmer to thicken.
- Add smoked fish/eggs/meat; adjust salt.
- Finish when oil/stew look combined and leaves are tender.
Serving Ideas
- Boiled yam + avocado
- Ripe plantain
- Rice
- Banku
Tips
| Tip | Why |
|---|---|
| Don’t drown in water | Keeps stew concentrated |
| Balance palm oil | Flavour ≠ oil slick |
| Taste smoked fish salt | Easy to over-salt |
FAQ
Can I use spinach instead?
Texture/flavour differ, but spinach is a common diaspora substitute when kontomire isn’t available.
Is palm oil required?
Traditional flavour leans on it; vegetable oil works for a lighter version.
Bitterness?
Blanch leaves, don’t undercook, and balance with a proper stew base.
Sen Gideons home cooking guide. Leaf varieties and egusi ratios vary by region.
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