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Kontomire stew is a stew made from cocoyam leaves (known in the Akan language as "kontomire"), commonly prepared in the home and very popular in Ghanaian cuisine. [1] In Ghana , kontomire stew is served with variety of dishes, [ 2 ] [ 3 ] including steamed rice, cooked yam and plantain. [ 4 ]
Cocoyams commonly reach in excess of one metre (three feet) in height and although they are perennials, they are often grown as annuals, harvested after one season. Colocasia species may also be referred to as taro, old cocoyam, arrowroot, eddoe, macabo, kontomire or dasheen and originate from the region of Southeast Asia.
cocoyam leaves (kontomire), tomatoes, snails, smoked fish, onions, pepper, kwansesaawa and salt It is commonly found and prepared among people in Kumasi , [ 6 ] sometimes with fufu or banku . [ 7 ]
Kontomire Stew with eggs and plantain. Kontomire stew is a stew made from cocoyam leaves (known in the Akan language as "kontomire"), commonly prepared in the home and very popular in Ghanaian cuisine. [7] In Ghana, kontomire stew is served with variety of dishes, [8] [9] including steamed rice, cooked yam and plantain. [10]
Common Ghanaian soups are groundnut soup, [12] light (tomato) soup, [12] kontomire (taro leaves) soup, palm nut soup, [13] ayoyo soup and okra soup. Ghanaian tomato stew or gravy is a stew that is often served with rice or waakye. Other vegetable stews are made with kontomire, garden eggs, egusi (pumpkin seeds), spinach, okra, etc.
Cocoyam leaves, locally called kontomire in Ghana, are a popular vegetable for local sauces such as palaver sauce and egusi/agushi stew. [105] It is also commonly consumed in Guinea and parts of Senegal, as a leaf sauce or as a vegetable side, and is referred to as jaabere in the local Pulaar dialect.
Kontomire stew: 124px: Ghana: Fish (dried) Cocoyam leaves braised with egusi, dried fish, tomatoes, peppers, and egg. Korma: India Pakistan Bangladesh: Various Meat and/or vegetables is seared, then braised with stock or yogurt kept below curdling temperature with a mixture of spices, including ground coriander, cumin, and Indian bay ...
Koobi is processed by placing the fresh tilapia in a basin with salt in the fish chest. [6] Use the salt to cover the fish for 3 days. After the 3 days, remove it and dry it in the sun for 5 days or until all the water is drained.