Kontomire Stew | TasteToronto

Kontomire Stew

Easy

Kontomire Stew

Kontomire Stew

Method

Kontomire Stew 12 Steps

  • Step 1

    Place ginger, garlic and habanero in a blender, add up to 1/4 cup of water to help blend. Set aside.

  • Step 2

    Remove stems from spinach and roughly chop (if using fresh spinach).

  • Step 3

    In a medium to large pot heat your palm oil (or vegetable oil) and add your sliced onions. Sauté onions for about 3 minutes until they soften and start to brown slightly.

  • Step 4

    To the oil, add parsley, bouillon cubes, smoked paprika, shrimp powder, momoni and sautée until fragrant, about 3 minutes. Momoni (fermented fish) may break up in oil, remove any bones from the fermented fish if using. Keep stirring so nothing burns.

  • Step 5

    Add your blended ginger, garlic and habanero mixture to the oil and sautée briefly, about 2 minutes.

  • Step 6

    Add your diced tomatoes, breaking them up with the back of your wooden spoon. Bring to a light boil then reduce to a simmer. Stirring occasionally so it does not burn.

  • Step 7

    Simmer uncovered until the stew thickens and some water evaporates, about 10-15 minutes.

  • Step 8

    Remove cover, and stir egusi into stew. Place cover back on and simmer for 5-7 minutes without stirring.

  • Step 9

    After 5 minutes of cooking your egusi, add your spinach and cover with lid. The spinach should wilt after about 3 minutes and stir spinach into tomato stew until incorporated.

  • Step 10

    At this point you can add your canned mackerel. Do not add tomato sauce from canned fish to your stew, it changes the flavour of your stew. I also remove the soft bone in the middle of the mackerel but this can be left in as it is soft and is not a chocking hazard.

  • Step 11

    Gently break up fish but keep the chunks fairly big. Simmer for 5-10 more minutes uncovered.

  • Step 12

    Serve hot with a side of boiled yam, boiled rice or boiled plantain, an egg and sliced avocado.

Tags:

Ghanaian Recipes

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Kontomire Stew with boiled yam

Easy

Kontomire Stew

Nadia Boachie
written by

Nadia Boachie

Kontomire Stew

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 45 mins

0.0

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Main Dishes

Ingredients

Kontomire Stew

  • 600 grams (4 bunches) spinach (fresh or frozen)

  • 2-3 large tomatoes, diced

  • 1 habanero pepper (or more to taste)

  • 1/2-inch piece of ginger

  • 1 clove garlic

  • 1/4 large (or 1/2 medium) onion, sliced (I use Spanish onions)

  • 1 tablespoon smoked shrimp powder

  • 1 bouillon cube shrimp or chicken

  • 1/2 teaspoon smoked paprika

  • 1/2-1 inch piece momoni (fermented fish) (optional)

  • 1 canned mackerel in tomato sauce (optional)

  • 1 teaspoon dried parsley

  • 1/4-1/2 cup egusi (ground melon seeds)

  • 1/4-1/2 cup palm oil (*if using vegetable oil, use only 3 tablespoons-1/4 cup)

  • 1/2 teaspoon salt or to taste

  • Boiled yam, to serve

  • Boiled green or ripe plantain, to serve

  • Boiled eggs, to serve

  • Sliced avocado, to serve

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Method

Kontomire Stew 12 Steps

  • Step 1

    Place ginger, garlic and habanero in a blender, add up to 1/4 cup of water to help blend. Set aside.

  • Step 2

    Remove stems from spinach and roughly chop (if using fresh spinach).

  • Step 3

    In a medium to large pot heat your palm oil (or vegetable oil) and add your sliced onions. Sauté onions for about 3 minutes until they soften and start to brown slightly.

  • Step 4

    To the oil, add parsley, bouillon cubes, smoked paprika, shrimp powder, momoni and sautée until fragrant, about 3 minutes. Momoni (fermented fish) may break up in oil, remove any bones from the fermented fish if using. Keep stirring so nothing burns.

  • Step 5

    Add your blended ginger, garlic and habanero mixture to the oil and sautée briefly, about 2 minutes.

  • Step 6

    Add your diced tomatoes, breaking them up with the back of your wooden spoon. Bring to a light boil then reduce to a simmer. Stirring occasionally so it does not burn.

  • Step 7

    Simmer uncovered until the stew thickens and some water evaporates, about 10-15 minutes.

  • Step 8

    Remove cover, and stir egusi into stew. Place cover back on and simmer for 5-7 minutes without stirring.

  • Step 9

    After 5 minutes of cooking your egusi, add your spinach and cover with lid. The spinach should wilt after about 3 minutes and stir spinach into tomato stew until incorporated.

  • Step 10

    At this point you can add your canned mackerel. Do not add tomato sauce from canned fish to your stew, it changes the flavour of your stew. I also remove the soft bone in the middle of the mackerel but this can be left in as it is soft and is not a chocking hazard.

  • Step 11

    Gently break up fish but keep the chunks fairly big. Simmer for 5-10 more minutes uncovered.

  • Step 12

    Serve hot with a side of boiled yam, boiled rice or boiled plantain, an egg and sliced avocado.

Tags:

Ghanaian Recipes

Best Kontomire Stew Recipes

Kontomire Stew

boiled egg and sliced avocado

boiled plantain

Kontomire Stew with boiled yam