This stew is a classic dish from Ghana and in various communities in West Africa. Kontomire stew is traditionally made with cocoyam leaves, which is a hearty leaf that is used, similar to spinach, in many local dishes in Ghana. Along with this hearty green leafy vegetable, proteins are added such as beef and fish, to add depth of flavour. With many iterations of this recipe, today we will put a twist on it by using fresh collard greens. However, if these greens are not desired, fresh or frozen spinach may be used as well. (Please make sure to drain excess water from the frozen spinach before adding to the remaining stew).

INSTRUCTIONS

Preparation of the Proteins

First, begin to cook the proteins of choice (i.e. beef, lamb, goat) by placing them in a pot and letting it cook or steam in its own juices (do not add water). Aromatics may also be added to enhance flavour such as sliced onions, garlic ginger and bay leaves. Steam the meat until brown and slightly tender. Reserve the cooked meat and broth to be used later in the recipe.

Next, begin to prepare the wele (cow skin). This can be purchased within any local African, Caribbean or Hispanic grocery store. If cow skin is not available, beef tripe may also be used. Since the cow skin is smoked, it will most likely be tough. Make sure the skin is cleaned thoroughly and cut into smaller pieces. To soften the skin, place in boiling water and boil, routinely interchanging the water as it simmers and evaporates. The longer the meat is allowed to boil, the softer it becomes. This process will take about 40 minutes. Afterwards, put the skin aside for later.

For this recipe, canned mackerel is commonly used. However, if that is not available, fresh fish may also be seasoned, baked and added to the stew. Fresh fish may include fresh mackerel or fresh cod fillets. Begin to cut the cleaned fish into smaller pieces. Next, place in an oven-safe baking pan. Continue to season with avocado oil, Flavour-o-rama seasoning, minced garlic, black pepper, onion powder, smoked paprika and one sprig of thyme. Bake at 375’ degrees for 25 minutes or until fully cooked. Set aside.

Vegetable and Aromatic (Pepper) Mix Preparation

Begin to prep the vegetables and aromatic mix for the stew. Dice the tomatoes. Cut the yellow and red onion into slices. Peel and cut the ginger into smaller pieces. Peel the garlic cloves. Wash the greens of choice thoroughly. If using collard greens, steam them over a medium heat boil for 20 minutes, to make sure that the leaves are tender for the stew (they will continue to soften when included in the stew). For the aromatic mix, add the sliced yellow onion, habanero pepper, ginger and garlic to a blender, with 2 to 3 teaspoons of water. Blend until smooth and set aside.

Egusi (Melon Seed) Powder Preparation

Take one cup of Egusi powder and begin to add about one half cup of water slowly, while stirring. Continue to stir the mixture until it is creamy consistency. This mixture may be added to the stew as is, or it can be cooked in a bit of palm oil. Cook the Egusi until it is a soft egg-like texture. Set aside.

Assemble the Stew!

In a pot, add palm nut oil or neutral oil. Begin to heat the oil and add in the sliced red onion and stir to prevent burning. Then, add in the sliced tomatoes, the star anise and the smoked paprika. Add in the momone, and let the fish slow break apart and melt into the oil. Next, add in the aromatic mix, and stir. Add in tomato sauce. Add in the remaining seasonings. Add additional Flavour-o-rama or salt to taste. Add in the egusi. Then, add in the prepared proteins (meat, wele and fish) and stir occasionally. Add in the greens and stir. Cover the stew and let it simmer for 15 to 20 minutes.

This stew can be served versatile sides such as rice, green plantains, African yam, sliced avocado and boiled eggs.

For the recipe of the Fresh Green Paste used in the video to season the Lamb and Stew visit this blog post.

HAPPY PLATE LIFE!

INGREDIENTS

Proteins

• ½ pound of fresh meat of choice (i.e. beef, lamb, goat)

• 1 can of mackerel fish or 1 ½ pound of fresh fish (i.e. fresh mackerel, cod)

• ½ pound Wele (cow skin) meat (optional, may substitute with beef tripe)

• 1 tsp momone (pronounced mo-mo-neh) fermented fish (optional)

Seasoning for Fresh Fish (optional):

• 1 tbsp avocado oil

• 2 tsp Flavour-o-rama seasoning

• 1 tsp minced garlic

• 1 tsp black pepper

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 sprig of thyme

Vegetables and Seasonings

• 4 medium tomatoes, diced

• 1 yellow onion, sliced

• 1 red onion, sliced

• 1 whole bulb of garlic

• 1 habanero pepper

• 16oz (two small cans) of tomato sauce

• 16oz of greens of choice (i.e. spinach, collard greens, kale)

• 1 cup of Egusi melon seed powder

• 2 ½ tbsp of Flavour-o-rama seasoning

• 1 tsp of star anise

• 1 tsp of smoked paprika

• 2 tsp black pepper

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 2 tsp curry powder

• 1 shrimp maggi cube

• 1/3 cup palm nut oil (may use a neutral, high-heat friendly oil for cooking the stew if palm oil is not available)