Entree: Ghana – Accra & Coastal Ghana – Ampesi with Kontomire Stew (Boiled yam or plantain served with a palm-oil based cocoyam-leaf stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 2 lb (900 g) yam, peeled and cut into 2 in (5 cm) chunks
- 2 green plantains, peeled and split lengthwise (about 1 lb / 450 g total)
- 1 lb (450 g) kontomire (cocoyam/taro) leaves, washed and chopped
- 8 oz (225 g) smoked mackerel, bones removed and flaked (or 8 oz / 225 g salted smoked fish), drained
- 1/4 cup (60 ml) palm oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 medium tomatoes, chopped (about 12 oz / 350 g) or 1 can (14 oz / 400 g) diced tomatoes
- 1–2 Scotch bonnet peppers, finely chopped (adjust to heat preference)
- 2 tbsp (30 g) ground crayfish or dried shrimp (optional)
- 2 tbsp (30 g) ground egusi (melon seeds) or 1/4 cup (30 g) roasted peanut powder (optional, for body)
- 1 tsp (5 g) salt, or to taste
- 1–2 bouillon cubes (maggi or knorr), optional
- 2 cups (480 ml) water or fish stock, as needed
- 2 tbsp (30 g) chopped fresh tomato or pepper-based hot sauce (optional)

Instructions

1. Place the yam chunks and plantains in a large pot, cover with water, add a pinch of salt, and bring to a boil. Cook until tender when pierced with a fork, 15–20 minutes for plantain and 20–25 minutes for yam. Drain and keep covered to stay warm.
2. While the ampesi cooks, heat the palm oil in a heavy skillet or pot over medium heat until shimmering. Add the chopped onion and sauté until soft and translucent, 5–7 minutes.
3. Stir in the chopped tomatoes and Scotch bonnet(s). Cook until the tomatoes break down and the oil turns a deeper red, 8–10 minutes.
4. Add the flaked smoked mackerel, ground crayfish (if using), and ground egusi or peanut powder (if using). Stir well and cook 3–4 minutes to incorporate flavors.
5. Add the chopped kontomire leaves a handful at a time, allowing them to wilt before adding more. Pour in 1–2 cups (240–480 ml) water or fish stock to create a saucy consistency. Season with salt and bouillon cube(s) if using.
6. Simmer gently for 10–12 minutes until the leaves are tender and the flavors meld. Adjust seasoning and thickness by adding a little more water or simmering longer to reduce.
7. Serve the kontomire stew hot spooned over portions of boiled yam and plantain (ampesi). Offer extra hot pepper sauce or sliced onions on the side.