Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 2 cups of chopped kontomire leaves (also known as taro leaves)
- 1 medium-sized onion, chopped
- 2 medium-sized tomatoes, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of olive oil
- 2 cups of water
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chopped onion, minced garlic, and minced ginger to the pot and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped tomatoes, smoked paprika, cumin, coriander, salt, and black pepper to the pot and stir well.
4. Add the chopped kontomire leaves to the pot and stir well to combine with the tomato mixture.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the stew simmer for 20-25 minutes until the kontomire leaves are tender.
7. Add the peeled and deveined shrimp to the pot and stir well.
8. Let the stew simmer for an additional 5-7 minutes until the shrimp are cooked through.
9. Serve the Kontomire Stew with Shrimp hot with your desired side dish.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 170
Fat: 5g
Protein: 22g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 620mg
Substitutions for ingredients:
- Kontomire leaves can be substituted with spinach or kale.
- Shrimp can be substituted with chicken or tofu for a vegetarian option.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Use coconut milk instead of water for a creamier stew.
- Add a tablespoon of peanut butter for a nutty flavor.
Tips and tricks:
- Make sure to devein the shrimp before adding them to the stew.
- If the stew is too thick, add more water to thin it out.
- Adjust the spices to your liking.
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 heated through.
Presentation ideas:
Serve the Kontomire Stew with Shrimp in a bowl with a side of rice or bread.
Garnishes:
Garnish the stew with chopped cilantro or parsley.
Pairings:
Pair the stew with a side of rice or bread.
Suggested side dishes:
- White rice
- Brown rice
- Naan bread
- Pita bread
Troubleshooting advice:
- If the stew is too thin, let it simmer for a few more minutes to reduce the liquid.
- If the stew is too thick, add more water or broth to thin it out.
Food safety advice:
- Make sure to devein the shrimp before cooking to prevent any potential health risks.
- Store leftovers in the refrigerator for up to 3 days.
Food history:
Kontomire Stew with Shrimp is a popular dish in West African cuisine, specifically in Ghana.
Flavor profiles:
The stew has a savory and slightly spicy flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve the stew hot with a side of rice or bread.
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Region: Ghanaian