Kontomire Stew
We hosted a Taro Pop-up and invited chefs to incorporate taro into a couple of dishes. We had griddle fried taro slices, taro hand-pies, creamy taro and ube dessert, and this delicious recipe from Yunanda Wilson. Yunanda celebrates her Burmese roots through cooking. In this recipe she took a traditional chicken and potato dish and substituted taro. “It wont be the last time!”
Recipe Notes:
Palm oil: A key Ghanaian ingredient, giving the stew a characteristic depth and color. Substitute peanut oil, coconut oil or vegetable oil, if needed.
Egusi: A natural fat and protein rich squash seed used as a major ingredient in West African cuisine.
Momoni: A heavy slated and cured mackerel, used to flavor soups and stews in Ghana. The curing process lends a pungent umami like flavor to the fish.
Taro leaf variation: If fresh taro leaves are difficult to find, spinach or other leafy greens can be used as an alternative.
ingredients
5-10 large Cocoyam/Taro leaves, fresh
2 whole Smoked mackerel, flaked *
10 Roma tomatoes
2 large Onions
3 Garlic cloves
3 Habanero peppers (less for a less spicy sauce)
2oz Ginger, fresh
2 cups Palm oil * plus more if needed
2 pieces Momoni (cured mackerel) *
1 tbsp Anise seeds, ground
1/2 tbsp Calabash nutmeg *
Salt to taste
1 Bouillon cube, optional
2 cups Egusi (melon seeds) *
* can be found in African or international markets.
Instructions
Clean the mackerel by carefully removing the head, gut, and any bones. Flake the mackerel into bite-sized pieces, and set aside to drain any excess liquid.
Preheat your oven to 350°F (175°C). Toast egusi seeds evenly on a baking sheet, stirring occasionally, until they are lightly golden and aromatic (10-15 mins). Allow them to cool slightly before blending with 2-3 cups of water to form a smooth paste. Set aside.
In a blender, combine the tomatoes, one half of the onion, ginger, garlic, habanero pepper(s), and calabash nutmeg. Blend until smooth. Set aside.
In a large saucepan heat the palm oil over medium-high heat until it begins to shimmer. Add the momoni (fermented fish) and remaining sliced onion. Stir continuously until the onions soften and become translucent. Pour in the tomato mixture. Season with anise seeds, bouillon cubes, and salt to taste. Stir well to combine and bring to a simmer. Cover for about 10-15 minutes, stirring occasionally.
Add the thinly sliced taro leaves. Stir well to evenly coat with the sauce. Cook for an additional 10 minutes, allowing the taro leaves to wilt. Adjust seasoning as necessary.
Stir in the egusi paste and flaked mackerel. Mix thoroughly to evenly incorporate. Cover and simmer for 5-10 minutes.Taste once more and add salt, pepper, or bouillon as desired.
Serve the Kontomire stew hot with your choice of sides: steamed rice/fonio, boiled yam, fried or boiled plantains, boiled potatoes, etc. for an authentic Ghanaian meal.