The leaves come to the market in big bundles, dark green and broad. At home, they are washed, chopped and simmered with palm oil, onions, pepper and ground melon seeds until they become a rich, savoury stew. Kontomire stew, sometimes called palava sauce, is one of the most common dishes in Ghanaian homes. Paired with boiled plantain or yam, it is a meal many Ghanaians grew up on.
Kontomire, the stew, fish and ampesi
Kontomire is the Twi name for cocoyam leaves. The leaves are widely available in Ghanaian markets and are an important vegetable in southern Ghanaian cooking. The leaves are boiled and chopped, then cooked in palm oil with onions, tomatoes and pepper. Cooks add ground egusi, called agushi in Ghana, which thickens the stew and adds nutty flavour.
Koobi, salted tilapia, is a classic addition, along with smoked fish or momoni, fermented fish. Some cooks add eggs.
Kontomire stew is usually served with ampesi, boiled yam, plantain, cocoyam or cassava. The combination is filling and simple.
Palava sauce, nutrition and cooking tips
The name palava sauce is used in Ghana and elsewhere in West Africa for similar leafy stews. Stories about the name vary. Cocoyam leaves contain vitamins and minerals, and egusi provides protein and healthy fats. The leaves must be cooked properly, because raw cocoyam leaves can irritate the mouth and throat. Boiling them well first solves the problem.
The dish is affordable, especially when leaves are in season. Some families use spinach or other greens when kontomire is not available, especially abroad. Chop bars and local restaurants in Accra serve kontomire stew, often on certain days of the week.
A home dish, buying the leaves and leftovers
Many Ghanaians associate the dish with mothers and grandmothers cooking at home. Without fish, the stew can be a good vegetarian meal. Choose fresh, dark green leaves without holes or yellowing. Market women often sell them already tied in bundles, and some will chop them for you if you ask. The stew keeps well and often tastes even better the next day.
Kontomire never makes the list of Ghana’s famous party dishes. It is the stew that appears on ordinary weekdays, and that is exactly why so many Ghanaians miss it when they leave home.
