African Recipes

Ghana Kontomire Stew(Palava Sauce)

Ghana Kontomire Stew(Palava Sauce)

Kontomire Stew or palava sauce is a Ghanaian stew made from cocoyam leaves/ Spinach, but other African countries have similar versions of the tasty stew.

One of West Africa great dish eaten in various home as dinner or for Thanksgiving. You can resist the taste of it.

 

 

RECIPE INGREDIENTS

10 kontomire/ spinach leaves

4-6 small fresh tomatoes

 2 tablespoons turkey berries

2 medium size onions

4 pieces of Bonnet pepper/chili pepper

1 large size smoked salmon

1 cup melon seeds (Akatoa, Egusi, Agushie) optional

1/2 cup of palm oil or vegetable oil

Momoni (Salted fish) optional

2 teaspoons of vinegar

2 tablespoons grounded shrimp

Salt to taste

 

 

DIRECTIONS ON GHANA KONTOMIRE STEW(PALAVA SAUCE)

In a small bowl, soak melon seeds in water, set aside if using.

Wash Kontomire leaves with vinegar or a generous amount of salt to remove dirt or avoid itching of hands.

Chop Kontomire into desired stripes on a flat surface into a clean bowl.

Under medium heat, Pour the Kotomire pieces into a saucepan with moderate water. Cover with lid and bring to a boil until soft for 10 minutes or more. Stir continuously. Remove from fire, drain and set aside.

Blend 1 onion, tomatoes, pepper and turkey berries together, set aside. Slice the remaining onion

Wash and remove the flesh of the salmon, break into two and remove the bones, break into desired sizes, set aside.

Wash the soaked melon seeds and put into a blender. Add about 1/4 teaspoon salt and just enough water to blend into a paste.

Transfer palm oil into a medium saucepan, add half of the sliced onions and Momoni if using. Cook onions are translucent.

READ ALSO:   How To Make Nkwobi(Spicy Cow Foot)

 Add the blended tomato mixture. Bring to a simmer for 5-8 minutes

Add the salmon, salt and grounded shrimp if using. Cover and let simmer for 7 to 10 minutes till the sauce is bare thickened.

Add in the blended melon seeds, cover and reduce heat to low. Let it simmer 8 to 10 minutes or till the blended melon seeds sets. Gently stir in the steamed Kontomire.

Add the remaining sliced onions, let simmer for about five minutes till onions are softened.

Serve with yam, rice, cocoyam, plantains or sweet potatoes.

 

TRY OTHER AFRICAN RECIPES

FANTE FANTE STEW

HOW TO PREPARE EBUNUEBUNU SOUP

HOW TO PREPARE AMPESI

HOW TO PREPARE TUBANI

 

RECIPE NOTES

  1. You can substitute melon seeds with eggs to give the stew a protein feel.
  2. You can use and fish or meat of choice to make this stew. Be creative in cooking.
  3. Instead of cutting kontomire, you can ground it in Asanka for the stew as well. Either way taste incredibly delicious.

 

RECIPE VIDEO

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

Ghana Kontomire Stew(Palava Sauce)

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 20 calories 1 gram fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 10 kontomire/ spinach leaves
  • 4-6 small fresh tomatoes
  •  2 tablespoons turkey berries
  • 2 medium size onions
  • 4 pieces of Bonnet pepper/chili pepper
  • 1 large size smoked salmon
  • 1 cup melon seeds (Akatoa, Egusi, Agushie)
  • 1/2 cup of palm oil or vegetable oil
  • Momoni (Salted fish) optional
  • 2 teaspoons of vinegar
  • 2 tablespoons grounded shrimp
  • Salt to taste

Instructions

  • In a small bowl, soak melon seeds in water, set aside if using.
  • Wash Kontomire leaves with vinegar or a generous amount of salt to remove dirt or avoid itching of hands.
  • Chop Kontomire into desired stripes on a flat surface into a clean bowl.
  • Under medium heat, Pour the Kotomire pieces into a saucepan with moderate water. Cover with lid and bring to a boil until soft for 10 minutes or more. Stir continuously. Remove from fire, drain and set aside.
  • Blend 1 onion, tomatoes, pepper and turkey berries together, set aside. Slice the remaining onion
  • Wash and remove the flesh of the salmon, break into two and remove the bones, break into desired sizes, set aside.
  • Wash the soaked melon seeds and put into a blender. Add about 1/4 teaspoon salt and just enough water to blend into a paste.
  • Transfer palm oil into a medium saucepan, add half of the sliced onions and Momoni if using. Cook onions are translucent.
  • Add the blended tomato mixture. Bring to a simmer for 5-8 minutes
  • Add the salmon, salt and grounded shrimp if using. Cover and let simmer for 7 to 10 minutes till the sauce is bare thickened.
  • Add in the blended melon seeds, cover and reduce heat to low. Let it simmer 8 to 10 minutes or till the blended melon seeds sets. Gently stir in the steamed Kontomire.
  • Add the remaining sliced onions, let simmer for about five minutes till onions are softened.
  • Serve with yam, rice, cocoyam, plantains or sweet potatoes.

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