Kontomire  Stew

Kontomire stew is a staple in most Ghanaian household mainly because it pairs so well with almost everything and it's also easy to prepare. Apart from being super yummy, the ingredients used are very good for your body; Kontomire/taro leaves are very high in iron, fibre, zinc and so many vitamins; Agushi is very rich in proteins. You really can't go wrong with this recipe. Don't deny your body all this goodness that can be found in this kontomire stew. Short video tutorial will be up on my instagram highlights


What you need

4 cups finely sliced kontomire

1 1/2 cups agushi seeds

1 cup palm oil

1 kako/stinky fish

1 medium smoked tuna

2 small sized smoked mackerel

3 large tomatoes

1/2 cup pepper (adjust)

2 large onions

3 garlic cloves

2 teaspoons fish/shrimp powder

1 shrimp seasoning cube



Wash and toast the agushi seed until they change color, about 6 mins then blend with a little water to form a paste. Set aside for later use. Blend the tomatoes, pepper, garlic and 1 onion. Set aside for later. Slice the 1 onion left and set aside too.

Cut the smoked tuna into chunks. Do same for the smoked mackerel. Keep them separate. Put a pan on fire over medium high heat. Add palm oil and allow to heat up. When the oil is hot, gently place the opoku chunks in it. Fry the fish for 5 mins, flipping occasionally so both sides cook well. Remove from oil and set aside. Add the sliced onions and kako and fry until golden. Then add the blended mixture of tomatoes, pepper, garlic and onions. Cook down for 10 minutes. Add salt

Add the sliced Kontomire and cover pan. As soon as the Kontomire wilts, add the agushi paste. Don’t stir, cover it and allow to cook for 10 mins. Stir the stew and add the fish powder and the shrimp seasoning. Taste and adjust salt. Add the fried smoked tuna chunks and the smoked mackerel. Stir, taste and adjust salt. Reduce heat and allow stew to simmer for 3 mins the turn off heat.

Kontomire Stew is ready. Serve with boiled yam, potatoes, ripe plantain or even rice.