Ingredients with Measurements:
- 2 cups of chopped kontomire leaves (taro leaves)
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 1 cup of roasted peanuts, crushed
- 2 tablespoons of tomato paste
- 2 cups of vegetable broth
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Blender or food processor (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger to the pot and sauté until the onion is translucent, about 5 minutes.
3. Add the chopped kontomire leaves to the pot and stir well to combine with the onion mixture.
4. Add the tomato paste to the pot and stir well to coat the kontomire leaves.
5. Pour in the vegetable broth and stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the kontomire leaves are tender.
7. Using a blender or food processor, puree the roasted peanuts until they are finely ground.
8. Add the ground peanuts to the pot and stir well to combine.
9. Let the stew simmer for an additional 5-10 minutes to allow the flavors to meld together.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 15g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Kontomire leaves can be substituted with spinach or collard greens.
- Roasted peanuts can be substituted with almond or cashew butter.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and texture.
- Use chicken or beef broth instead of vegetable broth for a meatier flavor.
- Add a pinch of cayenne pepper or red pepper flakes for some heat.
Tips and tricks:
- Be sure to wash the kontomire leaves thoroughly before chopping.
- If using a blender or food processor to grind the peanuts, be sure to pulse them in short bursts to avoid turning them into peanut butter.
- Serve the stew over rice or with a side of bread to soak up the delicious sauce.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the stew in a deep bowl with a sprinkle of chopped peanuts on top.
Garnishes:
Chopped peanuts, chopped cilantro, or a drizzle of hot sauce.
Pairings:
This stew pairs well with rice, quinoa, or couscous.
Suggested side dishes:
Roasted vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
Be sure to wash the kontomire leaves thoroughly before using them in the recipe.
Food history:
Kontomire stew is a traditional Ghanaian dish that is typically made with taro leaves and peanut butter.
Flavor profiles:
This stew has a rich, nutty flavor from the roasted peanuts and a slightly spicy kick from the ginger and garlic.
Serving suggestions:
Serve this stew as a main dish for lunch or dinner.
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Region: Ghanaian