Ghanaian Spinach Stew with Plantains
A nutrient-rich and flavorful stew made with spinach (or cocoyam leaves), often thickened with egusi (ground melon seeds). It's typically seasoned with tomatoes, onions, garlic, ginger, and peppers, and served with boiled ripe plantains for a complete meal.
🧂 Ingredients
- 1 large bunch Spinach or cocoyam leaves (kontomire)(washed and roughly chopped)
- 1/2 cup Egusi (ground melon seeds)
- 1 medium Red onion(chopped)
- 4 cloves Garlic cloves
- 1 inch piece Fresh ginger
- 1 Scotch bonnet pepper(or to taste)
- 2 medium Tomatoes(chopped or blended)
- 1 tbsp Tomato paste
- 1/4 cup Vegetable oil
- 1 tsp Smoked paprika
- 1 tbsp Fish sauce or African shrimp powder (optional)
- as needed Water
- to taste Salt
- 3 Ripe plantains(for serving)
👨🍳 Instructions
- 1
In a Dutch oven or large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, ginger, and scotch bonnet pepper. Cook, stirring frequently, until the onions are golden brown and softened, about 15 minutes.
- 2
Stir in the tomato paste and cook for 3 minutes.
- 3
Add the chopped or blended tomatoes. Bring to a boil, then reduce heat to a simmer and partly cover. Cook, stirring occasionally, until the sauce has reduced to a rich consistency, about 25 minutes.
- 4
Meanwhile, pulse the egusi seeds in a food processor or blender until they form a fine powder, but do not overprocess into butter.
- 5
Stir in the smoked paprika and fish sauce (if using). Simmer for 2 minutes.
- 6
In a separate bowl, mix the egusi powder with a tablespoon of water at a time to form a loose paste. Add this egusi paste to the tomato sauce in the pot and spread it out.
- 7
Cover the pot and cook for 5 minutes without stirring. Then, stir the sauce together. It will have a thick, porridge-like consistency.
- 8
Add a few splashes of water to loosen the stew if needed. Bring to a boil, then stir in the chopped spinach or cocoyam leaves until wilted and tender.
- 9
Taste and season with salt. Simmer for another 5 minutes.
- 10
While the stew is simmering, boil the ripe plantains in salted water until just tender. Peel and serve the spinach stew with the boiled plantains.
💡 Pro Tips
- ✓If using cocoyam leaves (kontomire), ensure they are thoroughly washed and cooked until tender.
- ✓The egusi paste helps to thicken the stew and adds a nutty flavor.
- ✓Adjust the amount of scotch bonnet pepper for desired heat.
🔄 Variations
- Add smoked fish or dried shrimp for extra flavor.
- Use other leafy greens like kale or collard greens if spinach or cocoyam leaves are unavailable.