🧂 Ingredients
- 500 g Cocoyam leaves (Kontomire)(chopped or blended)
- 500 g Yam(peeled and cut into chunks)
- 2 medium Plantain(peeled and cut into chunks (ripe or semi-ripe))
- 2 Garden eggs (small eggplants)(chopped)
- 1 medium Onion(chopped)
- 2 medium Tomatoes(chopped)
- 1/4 cup Palm oil
- 50 g Smoked fish or dried shrimp(cleaned and flaked (optional))
- 1 Stock cube(crumbled)
- 1 Scotch bonnet pepper(whole or chopped (for heat))
- 1/2 cup Water
- to taste Salt
👨🍳 Instructions
- 1
In a pot, place the yam and plantain chunks. Add enough water to cover, a pinch of salt, and the scotch bonnet pepper. Bring to a boil and cook until tender, about 15-20 minutes. Drain and set aside, reserving some of the cooking water.
- 2
While the vegetables are boiling, prepare the kontomire stew. In another pot, heat the palm oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- 3
Add the chopped tomatoes and cook until softened, about 5 minutes. Then, add the chopped garden eggs and cook for another 5 minutes.
- 4
Add the chopped or blended cocoyam leaves (kontomire) to the pot. Stir in the smoked fish or dried shrimp (if using), stock cube, and water. Bring to a simmer.
- 5
Cook the stew for about 15-20 minutes, stirring occasionally, until the leaves are tender and the flavors have melded. Adjust seasoning with salt. If the stew is too thick, add a little of the reserved vegetable cooking water.
- 6
Serve the boiled yam and plantain (Ampesi) hot with the kontomire stew. You can also add a side of fried fish or meat.
💡 Pro Tips
- ✓Ensure the cocoyam leaves are thoroughly washed before chopping or blending.
- ✓For a smoother stew, blend the kontomire leaves with a little water before adding them to the pot.
- ✓The scotch bonnet pepper can be added whole for a milder heat, or chopped for more intensity.
🔄 Variations
- Add ground egusi (melon seeds) to the stew for a thicker consistency and nutty flavor.
- Serve with other boiled vegetables like cassava or sweet potatoes.