TasteToronto | Kontomire Stew

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Kontomire Stew

Easy

Kontomire Stew

Nadia Boachie

Nadia Boachie

Instagram
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

Best Kontomire Stew Recipes

Kontomire Stew

boiled egg and sliced avocado

boiled plantain

Kontomire Stew with boiled yam

Easy

Kontomire Stew

Nadia Boachie

Nadia Boachie

Instagram
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

Send list of ingredients to myself

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