Ingredients with Measurements:
- 1 pound of kontomire leaves (taro leaves), washed and chopped
- 1 pound of spinach, washed and chopped
- 1 pound of beef, cut into small pieces
- 1 onion, chopped
- 3 tomatoes, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of tomato paste
- 2 tablespoons of vegetable oil
- 2 cups of water
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and ginger and sauté for another minute.
4. Add the chopped tomatoes and tomato paste and cook until the tomatoes break down and form a thick sauce.
5. Add the beef and cook until browned on all sides.
6. Add the chopped kontomire leaves and spinach to the pot and stir to combine with the beef and tomato sauce.
7. Add 2 cups of water to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot with a lid, and let simmer for 30-40 minutes or until the kontomire leaves are tender.
9. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 15g
Protein: 25g
Substitutions for ingredients:
- Kontomire leaves can be substituted with spinach or collard greens.
- Beef can be substituted with chicken or tofu.
- Vegetable oil can be substituted with olive oil or coconut oil.
Variations:
- Add chopped carrots and potatoes for a heartier stew.
- Use fish instead of beef for a seafood twist.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Be sure to wash the kontomire leaves and spinach thoroughly to remove any dirt or grit.
- Use a wooden spoon to stir the stew to prevent the leaves from breaking down too much.
- Adjust the amount of water depending on how thick or thin you like your stew.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until warmed through.
Presentation ideas:
Serve the stew in a large bowl with a side of rice or bread.
Garnishes:
Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
Pair with a crisp green salad or roasted vegetables.
Suggested side dishes:
Rice, bread, or roasted vegetables.
Troubleshooting advice:
If the stew is too thick, add more water until desired consistency is reached.
Food safety advice:
Be sure to cook the beef to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kontomire stew is a traditional Ghanaian dish made with taro leaves, which are a staple in West African cuisine.
Flavor profiles:
This stew is savory and slightly tangy from the tomatoes, with a hint of bitterness from the kontomire leaves.
Serving suggestions:
Serve the stew hot with a side of rice or bread.
Related Categories
Cooking Method: N/A
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Region: Ghanaian
Taste: Savory, Tangy, Spicy, Herbaceous, Earthy