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.
Cook the whole leaves separately in boiling water and then drain and mash or puree them before adding to the stew. In this case, the stew will be ready about 10 minutes after adding them.
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