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
*even though kontomire is very different from spinach, if for any reason you can't find it where you are, replace it with spinach and it will still be equally delicious.
What you need
4 cups finely sliced kontomire
1 1/2 cups agushi seeds
1 cup palm oil
1 kako/stinky fish
1 small dawadawa , break into tiny pieces
1 medium smoked tuna * (see note)
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
*Tuna can be replaced with smoked mackerel of the same size
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 tuna 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, dawadawa and kako and fry until onion is golden. Add the blended mixture of tomatoes, pepper, garlic and onions. Cook down for 10 minutes. Stir the stew and add the fish powder and the shrimp seasoning. Allow stew to cook until it thickens. Taste and adjust salt.
Add the agushie paste and turn heat to low. Do not stir. Allow to cook for 5 mins then add the sliced Kontomire and cover pan, do not stir yet. Cook until kontomire wilts and becomes soft. Add the fried smoked tuna chunks and the smoked mackerel. Stir, taste and adjust salt. Allow stew to simmer for 10 mins then turn off heat.
Kontomire Stew is ready. Serve with boiled yam, potatoes, ripe plantain or even rice.