HOW TO MAKE KONTOMIRE ABOMU WITH PLANTAIN | AUTHENTIC GHANAIAN RECIPE

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor with less saturated fat.

groundnut paste

🥗Healthier: peanut butter

💰Cheaper: sunflower seed butter

Peanut butter provides similar taste and texture.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner, while canned tuna is more affordable.

ripe plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes are nutritious and often cheaper.

Start by cooking turkey berries, fresh pepper, and kontomire leaves in a pot with enough water to cover them. Cook gently.

Peel the ripe and green plantains, cutting them into preferred shapes.

Transfer the plantains into a clean pot, add eggs, sprinkle salt, and cover with water. Cook on medium heat.

After about 10 minutes, drain the hot water from the vegetables and set aside.

In an asanka, add chopped onions and a little salt, then grind until soft and smooth.

Add fresh pepper to the ground onions and continue grinding until blended completely.

Add peanuts and groundnut paste, grinding until creamy and smooth.

Add the boiled turkey berries and gently press against the walls of the asanka to break them open.

Add the kontomire leaves gradually and grind until everything is well mixed but retains some texture.

Add smoked mackerel fish to the mixture and grind until well combined.

In a separate pot, heat palm oil and add kobi (smoked fish) to fry slowly.

Add chopped onions to the frying oil and let them fry until golden at the edges.

Pour the hot palm oil mixture over the abomu in the asanka and mix well.

Drain the water from the cooked plantains and eggs, peel the eggs, and set everything aside.

Serve the kontomire abomu with ripe and green plantains and eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens