Ghanaian Kontomire Stew with Boiled Yam

⏱ 60 min · Serves 4

Rich, earthy and deeply satisfying, this classic Ghanaian stew made from tender cocoyam leaves simmered in a fragrant palm oil base is pure West African comfort food. Paired with soft chunks of boiled yam, it's a nourishing meal that warms you from the inside out.

Per serving: 487 kcal · 22.0g protein · 68.0g carbs · 15.0g fat

Ingredients

• 1.2kg white yam, peeled and cut into large chunks
• 400g fresh or frozen kontomire (cocoyam/taro leaves), finely shredded
• 3 tbsp red palm oil
• 1 medium onion, finely chopped
• 3 medium tomatoes, blended
• 2 scotch bonnet peppers, blended
• 150g smoked fish (smoked mackerel or herrings), deboned and flaked
• 100g cooked crab meat or smoked prawns (optional)
• 1 tsp ground crayfish
• 1 tsp salt, or to taste
• 1 bouillon cube (Maggi or Royco)
• 250ml water

Method

1. Place the yam chunks in a large pot, cover with salted water and bring to a boil. Cook for 20–25 minutes until fork-tender but not falling apart. Drain and set aside, keeping warm.
2. If using fresh kontomire leaves, blanch them in boiling water for 5 minutes, then drain and squeeze out excess water. Shred finely. If using frozen, thaw and squeeze dry.
3. Heat the palm oil in a heavy-based pot over medium heat. Add the chopped onion and fry for 4–5 minutes until softened and beginning to colour.
4. Add the blended tomato and scotch bonnet mixture to the pot. Stir well and cook on medium heat for 10–12 minutes, stirring occasionally, until the tomato paste has darkened and the oil begins to float on top.
5. Crumble in the bouillon cube, add the ground crayfish and season with salt. Stir to combine.
6. Add the flaked smoked fish (and crab or prawns if using) to the stew. Stir gently and cook for 3 minutes.
7. Add the shredded kontomire and pour in the water. Stir everything together, then reduce the heat to low. Cover and simmer for 10–12 minutes until the leaves are completely tender and the stew has thickened. Taste and adjust seasoning.
8. Serve the kontomire stew hot alongside generous portions of boiled yam.