Ghana | Stew

Kontomire Stew

Ghanaian cocoyam leaf stew with palm oil, egusi, smoked fish, tomatoes, onion, chile, and tender greens.

Country
Ghana
Region
West Africa
Time
70 min
Serves
6
Level
medium
Start cooking Explore Ghana recipes
01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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02 / Let’s cook

One step at a time

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Ghana
4 steps 25 min prep 45 min cook (check method) 70 min total medium
1
Prep the greens
Rinse and chop the kontomire leaves. If using mature leaves, blanch briefly and drain.
prep greens 05:00
2
Cook the tomato base
Heat palm oil and cook onions until soft. Add tomato, chile, ginger, and garlic, then simmer until the sauce thickens.
tomato base 20:00
3
Set the egusi
Spoon in the egusi paste and let it steam for a few minutes before gently stirring into curds.
Kitchen noteLetting egusi set first gives the stew body.
set egusi 10:00
4
Finish the stew
Add smoked fish and greens. Cover and cook until tender, then adjust salt and serve.
cook greens 15:00

Spinach can stand in for cocoyam leaves when needed. Some cooks use salted fish, eggs, snails, beef, or no animal protein at all.

Cooking notes, photos & serving ideas
Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for weekday family meals, yam and plantain plates, or a hearty lunch.. Plan on a medium cook. Allow about 70 minutes total.

What to serve alongside it

Boiled yam, ripe plantain, rice, ampesi, or gari.

Regional lane

Soups, stews, and swallow table. Groundnut, greens, fish, palm oil, and fufu-friendly bowls.

Chef watch-outs
  • Adding too much liquid after the rice goes in.
  • Stirring too often once the grains should be steaming.
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
How you know it is ready
  • The grains should be tender but still distinct, with steam carrying the seasoning upward.
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • Greens should be cooked through but still look alive and glossy.
Pantry lane

shito, palm oil, sorghum leaves, fermented corn dough, groundnut

Recipe photos

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Kontomire Stew recipe from Ghana
Kontomire Stew finished dish
Chef board

Build the table around Kontomire Stew

Boiled yam, ripe plantain, rice, ampesi, or gari.

Best route from here

Soups, stews, and swallow table

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