Entree: Ghana – Accra & Coastal Ghana – Ampesi with Kontomire Stew (Boiled yam or plantain served with a palm-oil based cocoyam-leaf stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

2 lb (900 g) peeled yam, cut into 2 in (5 cm) chunks
2 green plantains, peeled and split lengthwise (about 1 lb / 450 g total gross weight)
1 lb (450 g) kontomire leaves (using taro leaves as the practical example), washed and chopped (estimated edible portion: 450 g)
8 oz (225 g) smoked mackerel, bones removed, flaked, and drained (selected option) (estimated edible portion: 225 g)
1/4 cup (60 ml) palm oil
1 large onion, finely chopped (about 8 oz / 225 g)
3 medium fresh tomatoes, chopped (about 12 oz / 350 g; selected option)
1–2 Scotch bonnet peppers, finely chopped (adjust to heat preference)
2 tbsp (30 g) ground crayfish (optional; selected option)
2 tbsp (30 g) ground egusi (melon seeds), optional (selected option)
1 tsp (5 g) salt, or to taste
1–2 bouillon cubes (Maggi or Knorr), optional
2 cups (480 ml) water or fish stock, as needed
2 tbsp (30 g) pepper-based hot sauce, optional (selected option)

Instructions

1. Place the yam and plantains in a large pot and cover with water. Add a pinch of salt, bring to a boil, and cook until tender when pierced with a fork: about 15–20 minutes for the plantain and 20–25 minutes for the yam. Drain and cover to keep warm.
2. While the yam and plantains cook, heat the palm oil in a heavy skillet or pot over medium heat until shimmering. Add the onion and cook, stirring, until soft and translucent, about 5–7 minutes.
3. Add the chopped tomatoes and Scotch bonnet peppers. Cook, stirring occasionally, until the tomatoes break down and the oil turns a deeper red, about 8–10 minutes.
4. Stir in the flaked smoked mackerel, ground crayfish if using, and ground egusi if using. Cook for 3–4 minutes to combine the flavors.
5. Add the chopped kontomire leaves a handful at a time, stirring as they wilt. Pour in 1–2 cups (240–480 ml) water or fish stock to make a saucy stew. Season with salt and bouillon cubes if using.
6. Simmer gently for 10–12 minutes, until the leaves are tender and the flavors have melded. Taste and adjust the seasoning; add more liquid if needed or simmer longer to thicken.
7. Serve the hot kontomire stew spooned over portions of boiled yam and plantain (ampesi). Offer the optional pepper-based hot sauce on the side.