HOW TO MAKE THE TOPMOST PLAVA SAUCE// GHANAIAN KONTOMIRE STEW
Recipe Information
Ghanaian Kontomire Stew
Cultural Context
Originating from Ghana, Kontomire Stew is a traditional dish made with cocoyam leaves, often served with rice or fufu. It holds cultural significance as a staple in many Ghanaian households, symbolizing hospitality and community. Today, variations exist across West Africa, reflecting local ingredients and tastes, making it a beloved dish beyond its borders.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
groundnut paste
🥗Healthier: almond butter
💰Cheaper: peanut butter
Peanut butter is widely available and offers similar flavor.
cocoyam leaves
🥗Healthier: spinach
💰Cheaper: kale
Spinach is more accessible and provides similar nutrients.
smoked fish
🥗Healthier: grilled chicken
💰Cheaper: canned tuna
Canned tuna is budget-friendly and easy to find.
palm oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Vegetable oil is less expensive and has a neutral flavor.
Add hot water to washed cocoyam leaves and let sit for 15 minutes.
Heat palm oil in a pot.
Add smoked fish to the oil and fry for 4 minutes to infuse the oil.
Add chopped onions and fry for 5 minutes.
Add chopped tomatoes and fry for 5 minutes.
Blend garlic, ginger, and onion with rosemary; add to the pot and fry for 8 minutes.
Add seasoning powder, salt, and diced meat (pomo); mix well.
Add blended pepper and allow to fry for 7 minutes.
Mix in groundnut paste (millon seed) with water and salt; lower the flame and fry on medium heat.
Add salmon and fry for 7 minutes.
Add spinach (cocoyam leaves) and mix; allow to fry for 10 minutes.
Garnish with additional onions and green habanero pepper.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
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