Celebrating Africa's Palava
Celebrating Cuisine with an African flavor and flair
“Champion, Adabraka, Accra
Buka
The Mix Design Hub
African Regent Hotel (check out Sunday brunch)
Kempinski for Brunch
The Vine Restaurant
Rose Garden
Soho
Brassa
Bellina Deli
The Grillroom
The Movenpick
The Greens Lounge, Tema
Chez Clarisse
The Republic
The Cupcake Boutique
Bistro 22
Sandbox Beach Club
”
What is Kontomire?
The word “Kontomire” comes from the Akan language of the Akan people of southern Ghana. It refers to the cocoyam or taro plant leaves. A low calorie green leafy vegetable that is high in fiber, potassium, folate, and vitamins C and A. Potential health benefits, include promoting a healthy body weight, boosting heart health and preventing disease.
The Kontomire stew is also famously known as the "palava sauce" amongst Ghanaians. This alternative name, preferred by many tourists for its ring, is said to originate from the Elmina people of the south coast of Ghana. Kontomire stew is made from cocoyam leaves and other exotic ingredients.
Undecided on whether or not to make that trip for a delicious serving Kontomire stew in Ghana? click here
Where to Get the Best Kontomire Stew
Ghana has a wide variety of restaurants and street food sites and Palava sauce is a menu staple at several restaurants or and “chop bars”.
Accra has some of the best restaurants in the country, making it an excellent place to find the best Ghanaian cuisines. If you are in the capital city, make your way to the seaside, find a great restaurant and satisfy your cravings for kontomire stew and other famous dishes.
Cook Palava Sauce Yourself
Perhaps you cannot fulfill your dream of visiting Ghana to enjoy the delicious palava sauce prepared by Ghanaian chefs just yet. Nevertheless, you don’t have to miss out on the experience. Here’s a simple recipe you can follow to make yourself a robust dish of kontomire stew.
The Recipe
For a serving of 4 to 6, you will need:
4 large tomatoes (diced)
1 large onion (chopped)
2 cloves of pressed garlic
1 teaspoon of freshly grated ginger
2 chilies (optional)
2 seasoning cubes (± a spoon of dried shrimp powder)
4 tablespoons of vegetable/palm oil
500g of smoked fish (alt: beef, mutton, pork included with the fish)
400g spinach or cocoyam leaves
500ml of water
300g egusi (ground melon seed) powder (optional)
To prepare
Heat the oil in a pot and caramelize the onions in it.
Add the chili, ginger, tomatoes, garlic, and seasoning of choice
(Add the egusi if available, and mix. Mix the egusi with a teaspoon of salt and ±250ml of water beforehand. Whisk until creamy and fully dissolved)
Cook these together for about 10 minutes.
Now, add the smoked fish and stir.
After about 5 minutes, add the leaves and mix them well but gently.
Cook at low heat until the leaves are done.
Now you have yourself a mouthwatering potful of the irresistible Ghanaian kontomire stew! For a video on how to prepare this delicious dish by celebrity chef, Fafa Gilbert, click HERE
“Kontomire can be eaten with rice, fonio, boiled sweet plantain or yam.”
