Kontomire stew

Ingredients

• 2 large bunches of kontomire (cocoyam leaves), washed and chopped
• 3 tablespoons of palm oil
• 2 onions, chopped
• 4 tomatoes, chopped
• 2–3 fresh pepper
• 1 piece of smoked fish (koobi or momoni), soaked in warm water for 30 minutes
• 1 cup of ground agushi (egusi), mixed with a little water
• 4 boiled eggs, or 300 g fresh fish
• 1 small stock cube

Method

1. Boil the chopped kontomire in a little water for 10 minutes. Drain and set aside.
2. Heat the palm oil gently. Fry the onion until soft, then add the tomatoes and pepper. Cook for 10 minutes.
3. Add the agushi in small lumps and leave it to set for 5 minutes before stirring.
4. Add the soaked fish, the stock cube and the kontomire. Stir and simmer for 10 minutes.
5. Add the eggs or fish and heat through.

Tips

• Measure the oil with a spoon instead of pouring from the bottle.
• Eat with ampesi (boiled yam or plantain) instead of fried plantain.

Grow it yourself