Kotomire stew, also known as kontomire stew, is a popular Ghanaian dish made with cocoyam leaves (kontomire), typically cooked with fish or meat. Here’s a traditional recipe for making kotomire stew:### Ingredients:
- **2 bunches of cocoyam leaves (kontomire), chopped**
- **1 medium-sized smoked fish or salted fish (optional)**
- **1 pound of meat (goat, beef, or chicken), cut into pieces (optional)**
- **1 large onion, chopped**
- **3-4 cloves of garlic, minced**
- **1-inch piece of ginger, minced**
- **2-3 medium tomatoes, chopped or blended**
- **2-3 tablespoons of tomato paste**
- **1-2 Scotch bonnet peppers or habanero peppers, chopped (adjust to taste)**
- **1 cup of palm oil**
- **1-2 tablespoons of dried shrimp or crayfish powder (optional)**
- **Salt to taste**
- **Seasoning cubes (optional)**
- **2-3 cups of water or stock**
### Instructions:
1. **Prepare the Ingredients**:
- Wash and chop the kontomire leaves into small pieces.
- If using smoked or salted fish, soak in water to remove excess salt and bones. If using meat, season and parboil until tender.
2. **Cook the Meat** (if using):
- In a large pot, add the cut meat pieces and enough water to cover them. Add salt and any preferred seasonings.
- Cook the meat until tender, then set aside. Save the broth for later use.
3. **Heat the Palm Oil**:
- In the same pot, heat the palm oil over medium heat until it starts to smoke slightly. This enhances the flavor.
4. **Fry the Aromatics**:
- Add the chopped onions to the hot palm oil and sauté until translucent.
- Add the minced garlic, ginger, and chopped peppers. Cook for a few minutes until fragrant.
5. **Add Tomatoes**:
- Stir in the chopped or blended tomatoes and tomato paste. Cook for about 10-15 minutes, stirring occasionally until the tomato mixture thickens and the oil begins to separate.
6. **Add Fish and Meat**:
- Add the smoked or salted fish, cooked meat, and dried shrimp or crayfish powder if using. Stir well to combine with the tomato mixture.
7. **Add Kontomire**:
- Add the chopped kontomire leaves to the pot. Stir well to coat the leaves with the tomato mixture.
- Add the saved broth or water/stock to the pot, ensuring there’s enough liquid to cook the leaves without making the stew too watery.
8. **Simmer**:
- Cover the pot and simmer on low heat for about 20-30 minutes, stirring occasionally until the kontomire leaves are tender and well-cooked.
9. **Season to Taste**:
- Add salt and seasoning cubes if using. Adjust the seasoning to your preference.
10. **Serve**:
- Serve hot with boiled yam, plantains, rice, or your preferred side dish.
Enjoy your delicious kotomire stew!
Kotomire stew pairs well with a variety of traditional Ghanaian staples. Here are some common accompaniments:
1. **Boiled Yam**: One of the most popular choices, boiled yam provides a starchy, mild-flavored base that complements the rich and savory stew..jpg?alt=media&token=2b0fe6bd-5482-4324-abc8-af41d5aabd0e)
2. **Boiled Plantains**: Ripe or unripe plantains can be boiled and served alongside the stew, adding a slightly sweet or more neutral flavor.
3. **Rice**: Plain white rice is a versatile and easy option that works well with the flavors of kotomire stew.
4. **Banku**: A fermented corn and cassava dough, banku is a slightly tangy and chewy accompaniment.
5. **Eba**: Made from cassava flour (garri), eba is another common pairing, offering a slightly different texture and flavor.
6. **Fufu**: This dough-like food made from boiled and pounded plantains, yams, or cassava is a traditional choice for many stews in Ghana.
7. **Kenkey**: Another fermented corn dough, kenkey has a unique, slightly sour taste and pairs well with kotomire stew.
8. **Boiled Potatoes**: Simple boiled potatoes can be a good option if you prefer a more familiar starchy side.
These accompaniments help balance the flavors and textures, making the meal more satisfying and complete.
