This is one of my favorite stews from Ghana. In Ghana, it’s called Kontomire stew. Which is basically the leaves of cocoyam – a leaf that is shaped like a heart.
But, since it is hard to find Kontomere leaves in the States, spinach is normally used instead.
This stew is so easy to make. You can have it ready to eat in 30 minutes or less!
The best part is, you can add any kind of vegetable or meat you want.
I’m very excited about this stew, so let’s get started already!
Ingredients:
2 ½ cups of frozen spinach or 5 cups fresh spinach
1 cup vegetable oil
1 can diced tomatoes (blended) or 3 cups fresh blended tomatoes
1 medium sliced onions
3 large eggs
1 cup fresh carrots
1 whole smoked/baked mackerel fish
1 tsp paprika
½ tsp cumin powder
1 tsp curry powder
1 bay leaf
Salt to taste
How to make it:
On medium heat, add your oil in a saucepan.
Add the sliced onions and let it cook for about 2-3 minutes.
Blend your tomatoes and add to the oil and onions.
Allow this to cook for about 15 minutes or until you see oil start to settle on the top.
In a small bowl, crack the eggs and whisk with a fork, then add to the pot but, making sure to put in different spots in the stew. Lower the heat, cover, and let it cook for 2 minutes or until the eggs are completely cooked, then stir.
Add the smoked mackerel, chopped carrots and all the spices (paprika, cumin powder, curry powder, bay leaf, and salt to taste). Stir them together and leave to simmer for about 2 minutes.
Defrost the spinach if you chose to use frozen one, or chop up fresh spinach and then add to the pot. Spinach doesn’t take long to cook so stir everything together and leave it to cook for about 3 to 5 minutes on low heat.
That’s it! I normally enjoy this stew with white rice.
