Entree: Ghana – Ashanti – Ampesi with Kontomire Stew (Boiled yam served with a palm-oil tomato stew of cocoyam leaves and smoked fish)

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-inch (5 cm) chunks, or plantains as substitute
- Salt for cooking water
- 1/4 cup (60 ml) red palm oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp (5 g) grated fresh ginger
- 3 medium tomatoes, blended or 14 oz (400 g) canned crushed tomatoes
- 1 small scotch bonnet or habanero pepper, finely chopped (adjust to taste)
- 1 lb (454 g) kontomire (cocoyam/taro leaves) fresh, washed and coarsely chopped (or 10 oz/280 g frozen)
- 8 oz (225 g) smoked fish (smoked mackerel or smoked herring), deboned and flaked
- 1/3 cup (45 g) roasted ground peanuts, finely ground (or 3 tbsp/45 g peanut butter)
- 1 cup (240 ml) water or fish stock as needed
- 1 bouillon cube (optional)
- 1/2 tsp (2 g) black pepper
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) chopped fresh onion greens or parsley for garnish (optional)

Instructions

1. Place yam chunks in a large pot, cover with salted water, bring to a boil, then reduce to a simmer and cook until tender when pierced with a fork, about 20–25 minutes. Drain and keep warm. Traditionally served whole or slightly crushed.
2. While the yam cooks, prepare the kontomire stew. Heat palm oil in a heavy skillet or saucepan over medium heat until shimmering. Add chopped onion and sauté until soft and beginning to brown, about 6–8 minutes.
3. Add minced garlic and grated ginger and sauté 1 minute until fragrant. Stir in blended or crushed tomatoes and the chopped pepper; cook, stirring occasionally, until the tomato mixture reduces and the oil separates slightly, about 8–10 minutes.
4. Mix the ground roasted peanuts into the tomato base and stir to combine. Add 1 cup (240 ml) water or stock to loosen the sauce to a stew consistency; crumble in the bouillon cube if using. Simmer 5 minutes.
5. Add the chopped kontomire leaves a handful at a time, stirring until they wilt into the sauce. Once all leaves are incorporated, add the flaked smoked fish and gently fold through. Simmer on low 8–10 minutes so flavors meld. Add salt and black pepper to taste and thin with a little water if the stew becomes too thick.
6. Remove from heat and garnish with chopped onion greens or parsley if desired. Serve hot alongside the boiled yam (ampesi), spooning kontomire stew over or beside the yam.