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Kontomire Stew

Name: Kontomire Stew
Cuisine: Ghanaian
Ingredients: 2 cups chopped cocoyam leaves (kontomire); 1/2 cup palm oil; 3 medium, chopped tomatoes; 1 large, chopped onions; 2, chopped scotch bonnet peppers; 1 cup flaked dried fish or smoked fish; 1/4 cup ground egusi seeds (melon seeds); to taste salt; 1 cup water

Kontomire Stew is a flavorful Ghanaian dish made primarily with cocoyam leaves, often cooked with tomatoes, onions, and spices. It is a staple in many Ghanaian households and is cherished for its earthy, rich taste and nutritional benefits. The stew is typically served alongside staples like fufu or rice, playing a central role in communal meals and celebrations.

9 ingredients

earthyspicysavorysmokynutty

Culinary DNA Preview

Ghanaian70%

Americas20%

Middle Eastern10%

Ingredients

cocoyam leaves (kontomire)
2 cups chopped
palm oil
1/2 cup
tomatoes
3 medium, chopped
onions
1 large, chopped
scotch bonnet peppers
2, chopped
dried fish or smoked fish
1 cup flaked
egusi seeds (melon seeds)
1/4 cup ground
salt
to taste
water
1 cup

Method

Steps not available

Origin Story

The dish originates from the Akan people of Ghana, using locally grown cocoyam leaves (kontomire) which have been a dietary staple for centuries. It reflects the use of indigenous leafy greens combined with introduced ingredients like tomatoes and chili peppers brought through trade.

Culinary DNA

Ingredient ancestry breakdown

Ghanaian70%

ingredients+techniques

Americas20%

ingredient_origin

Middle Eastern10%

ingredient_origin

Techniques

sautéing simmering stewing thickening

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