Spinach Stew

Name: Spinach Stew (Kontomire Stew)
Yield: Makes 4 servings
Cuisine: Ghanaian
Ingredients: 1-inch cube salted cod (optional); 6 to 8 ounces smoked fish; ¼ cup palm oil or other vegetable oil; ¼ cup palm oil or other vegetable oil; 2 medium tomatoes, chopped or sliced; 1 or 2 onions, sliced or chopped; ¼ to ½ teaspoon salt (or to taste—remember that the fish and cod will make the stew saltier); ¼ to ½ teaspoon salt (or to taste—remember that the fish and cod will make the stew saltier); 1 pound fresh cocoyam/taro/kontomire leaves or spinach or other greens (collard, mustard, chard, etc.); 1 pound fresh cocoyam/taro/kontomire leaves or spinach or other greens (collard, mustard, chard, etc.); 1 pound fresh cocoyam/taro/kontomire leaves or spinach or other greens (collard, mustard, chard, etc.); 1 pound fresh cocoyam/taro/kontomire leaves or spinach or other greens (collard, mustard, chard, etc.); 1 pound fresh cocoyam/taro/kontomire leaves or spinach or other greens (collard, mustard, chard, etc.); 1 pound fresh cocoyam/taro/kontomire leaves or spinach or other greens (collard, mustard, chard, etc.); dried ground red pepper to taste (¼ to ½ teaspoon to begin); ¼ to ½ teaspoon salt (or to taste—remember that the fish and cod will make the stew saltier)

Kontomire Stew

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

Ghanaians abroad commonly say they are making “spinach” stew. Actually in Ghana the stew likely features beloved kontomire/cocoyam/taro leaves, easily available wild or cultivated. Kontomire’s flavor and texture differs from that of spinach—the leaves are thicker and hardier, more like kale or collard greens.

Ingredients

1 pound fresh cocoyam/taro/kontomire leaves or spinach or other greens (collard, mustard, chard, etc.)
6 to 8

Africa
Ghana
Fish course
Pescatarian
Gluten-free

Method

Directions

Prepare greens

Wash the leaves. Remove the tough central stem of the cocoyam leaves (or mustard greens or chard) by holding the end of the leaf by the stem with one hand and with the other hand pull firmly downwards, using your thumb and index finger to release the stem (alternatively, just cut it out). Layer sev