Kontomire Stew

Ingredients

• 1 lb cocoyam leaves (or substitute collard greens or kale), finely shredded
• 1/2 cup ground egusi (melon seed)
• 1/4 cup red palm oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 red bell peppers, chopped
• 1 scotch bonnet chile
• 1/2 lb smoked fish, cleaned and flaked
• 1/4 cup dried shrimp (optional)
• 2 cups water
• Salt, to taste

Before you cook

• Wash the cocoyam leaves well and shred them finely.

Steps

1. Bring a pot of salted water to a boil and parboil the shredded leaves for 5 minutes, then drain and set aside.
2. Blend the onion, tomatoes, bell peppers, and scotch bonnet into a coarse purée.
3. Heat the palm oil in a large pot over medium heat until it loosens and turns clear.
4. Pour in the blended purée and simmer for 10 minutes, stirring occasionally, until it reduces slightly.
5. Stir in the ground egusi and mix until it is fully incorporated into the sauce.
6. Add the water and bring to a gentle boil.
7. Simmer for 10 minutes, stirring occasionally so the egusi doesn't stick to the bottom.
8. Add the smoked fish and dried shrimp if using.
9. Simmer for 10 more minutes until the sauce thickens and the fish flavors the stew.
10. Fold in the parboiled cocoyam leaves.
11. Simmer for 10 more minutes until the leaves are fully tender and the stew is thick.
12. Season with salt to taste and serve hot with boiled yam or rice.