Spinach Stew
Nigerian Beef Stew
March 12, 2022Fufu and Light Soup
March 12, 2022Yield
4 to 6 servings
Prep Time
10 Mintues
Cook Time
40 Mintues
History
Kontomire stew is said to originate from a meeting of some Europeans and the indigenous people of the Elmina before Ghana got its independence. The nick name “palava sauce” originated from there. Palaver sauce or palava sauce or plasas is a type of stew widely eaten in West Africa, including Ghana, Liberia, Sierra Leone and Nigeria. There are other versions of this stew in other West African countries but the kontomire stew in Ghana is a bit unique in its own way. Kontomire stew is indeed a dish that Ghana takes pride in. This recipe is an easy procedure that can easily be applied at home.
Ingredient
½ cup palm oil or vegetable oil
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3 medium red onion, chopped
4 cloves garlic, minced
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3 tablespoons minced ginger (1 ounce)
1 habanero chile, seeds and ribs removed, minced (include seeds if you love heat)
Kosher salt
1 tablespoon tomato paste
2 ½ pounds plum tomatoes, chopped
¾ cup egusi or raw shelled pumpkin seeds
4 teaspoons African smoked dried shrimp powder (or 2 1/2 teaspoons smoked paprika plus some fish sauce)
1 pound spinach, washed, dried and roughly chopped
3 large sweet (yellow) plantains, peeled and boiled in salted water until just tender
Preparation
1. In a Dutch oven, warm the palm oil over medium heat, and add the onions, garlic, ginger, chile and a couple pinches of salt. Cook, stirring frequently, until the onions are golden brown and sweet, about 15 minutes. Stir in the tomato paste, and cook for 3 minutes. Add the tomatoes and a few generous pinches of salt. Bring to a boil, lower heat to a simmer and partly cover the pan. Simmer, stirring occasionally, until the sauce has cooked to a rich tomato-soup consistency, about 25 minutes.
2. Calories 976
3. Fat 56g
4. Carbs 98g
5. Fiber 15g
6. Sugar 29g
7. Protein 14g