How To Prepare Kontomire Stew
Welcome to our blog, In todays topic, we will be talking about how to prepare kontomire stew. We will give you a step by step on how to prepare kontomire stew. Kindly stay with us.
A traditional Ghanaian dish made with cocoyam leaves is called kontomire stew, also known as palava sauce. It complements boiling plantain, yam, rice, cocoyam, etc. extremely nicely.
We frequently eat kontomire stew at our place. We typically alternate weekly between kontomire stew and garden egg stew. I’m surprised I don’t become bored with it sooner. We do not get tired of it because it is a natural element of our taste bud makeup.
My favorite ingredient, smoked salmon, and melon seeds (agushie/akatoa) are typically used to produce kontomire. You are welcome to serve it with whatever food you like. With half ripe plantains, please. What would you use to consume yours?
- Kontomire leaves/ cocoyam leaves About 15
- 4-6 small tomatoes
- 1/4 cup turkey berries optional
- 3 medium onions
- Pepper as required
- 2 medium smoked salmon
- 1 cup melon seeds AKA akatoa or agushie
- 1/2 cup palm oil
- momoni optional
- 2 teaspoons grounded shrimp
- salt as required
Prepare the ingredients
- Melon seeds should be soaked in water and stored. To keep hands from itching when cutting, thoroughly salt the kontomire leaves. Stripe the kontomire however you choose. Place a small amount of water and the cut kotomire in a saucepan and heat over high heat. Cover and heat until boiling. After around five minutes of cooking, turn the kontomire to ensure that everything is well cooked. Set aside and extinguish the fire.
- Blend together two onions, tomatoes, pepper, and turkey berries. Remove the salmon’s flesh, split it in half, and then break the bones into the necessary sizes before setting them aside. Put the washed melon seeds in a blender after soaking. Just enough water to make a paste, with approximately 14 teaspoon of salt. Place aside. Slice any leftover onion.
To make the stew
- Half of the sliced onions, palm oil, and momoni, if used, should all be placed in a medium pot. Fry onions until they are tender. Add the minced tomatoes, onions, pepper, and turkey berries. On a medium heat, simmer the mixture. Add the salmon, salt, and, if using, the ground shrimp. Once the sauce has barely thickened, cover and continue to cook for 7 to 10 minutes.
- Add the blended melon seeds, cover the pan, and lower the heat to low. DO NOT STIR. For 8 to 10 minutes, or until the blended melon seeds solidify, let it boil. Steamed kontomire should be stirred slowly. Add the remaining onion slices and boil for five minutes or more, or until the onions are tender. Serve with plantains, sweet potatoes, rice, cocoyam, cassava, or yam.
Thank you for reading our todays post on how to prepare kontomire stew We hope our todays article has been helpful to you.