Ingredients with Measurements:
- 2 cups of chopped kontomire leaves (taro leaves)
- 1 cup of sliced okra
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 2 cups of water
- 1 tablespoon of tomato paste
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent.
3. Add the minced garlic and grated ginger and sauté for another minute.
4. Add the chopped tomatoes, salt, black pepper, and paprika. Stir and let it cook for 5-7 minutes until the tomatoes become soft and mushy.
5. Add the chopped kontomire leaves and sliced okra to the pot. Stir well.
6. Add 2 cups of water and tomato paste. Stir well and bring to a boil.
7. Reduce the heat to low and let it simmer for 20-25 minutes until the kontomire leaves and okra are cooked and tender.
8. Taste and adjust seasoning if needed.
9. Serve hot with your choice of side dish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 20g
Protein: 5g
Fiber: 5g
Substitutions for ingredients:
- Kontomire leaves can be substituted with spinach or kale.
- Okra can be substituted with green beans or eggplant.
- Vegetable oil can be substituted with any other cooking oil.
- Tomato paste can be substituted with tomato sauce or diced tomatoes.
Variations:
- Add some diced chicken or beef for a meaty version.
- Add some coconut milk for a creamier version.
- Add some chili powder or hot sauce for a spicy version.
Tips and tricks:
- Wash the kontomire leaves thoroughly before chopping them.
- Cut the okra into small pieces for faster cooking.
- Stir occasionally to prevent the stew from sticking to the pot.
- Add more water if the stew becomes too thick.
Storage instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until it becomes hot.
Presentation ideas:
Serve the stew in a deep bowl or plate. Garnish with some chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro.
Pairings:
- Serve with boiled yam, plantain, or rice.
- Serve with some crusty bread.
Suggested side dishes:
Boiled yam, plantain, or rice.
Troubleshooting advice:
- If the stew is too thick, add more water.
- If the stew is too watery, let it simmer for a few more minutes until it thickens.
Food safety advice:
- Wash your hands and all the ingredients before cooking.
- Cook the stew until it reaches an internal temperature of 165°F (74°C).
Food history:
Kontomire stew is a popular dish in Ghana, West Africa. It is made with kontomire leaves, which are also known as taro leaves. Okra is a common ingredient in many African stews and soups.
Flavor profiles:
The stew has a savory and slightly tangy flavor from the tomatoes and kontomire leaves. The okra adds a slightly slimy texture to the stew.
Serving suggestions:
Serve the stew hot with your choice of side dish.
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Region: Ghanaian