Kontomire (Palava) Stew — Make‑Ahead Ghanaian Leaf Stew with Smoked Fish

Ingredients

Contains fish. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   If using frozen spinach, put it in a colander and press out as much water as you can; then squeeze handfuls in a kitchen towel to remove extra liquid. If using fresh kontomire/cocoyam leaves, trim tough stems and chop into bite-size pieces.

2. 2

   Break the egusi into a small bowl and, in a dry skillet over medium heat, toast the egusi, stirring constantly until fragrant and slightly darker (about 3–4 minutes). Transfer to a plate.

   Toast only until fragrant — burned seeds taste bitter.

   4 min
3. 3

   Flake the smoked mackerel into bite-size pieces, picking out any bones as you go.

   If your smoked fish is oily, remove large skins or excess oil so the stew doesn't become greasy.

4. 4

   Heat the palm oil in a large heavy skillet or Dutch oven over medium heat until it shimmers. Add the sliced onion and sauté, stirring, until soft and beginning to brown, about 6–8 minutes.

5. 5

   Add the minced garlic, grated ginger and chopped scotch bonnet; cook, stirring, 1 minute until fragrant.

6. 6

   Stir in the diced tomatoes and tomato paste. Break up the tomatoes with the back of a spoon and cook until the mixture darkens and the raw tomato smell softens, about 6–8 minutes.

   Cooking the tomatoes down concentrates flavor and prevents a raw-tomato taste in storage.

7. 7

   Sprinkle the toasted egusi into the tomato mixture and stir to combine; the egusi will absorb some liquid and thicken the sauce.

8. 8

   Pour in the stock, add the bouillon if using, and bring the pot to a gentle simmer.

   2 min
9. 9

   Stir in the flaked smoked mackerel and the squeezed greens. Push the greens down so they contact the sauce and are evenly incorporated.

10. 10

    Cover partially and simmer gently until the flavors meld and the stew thickens, about 20 minutes.

    Stir once or twice during simmering to prevent sticking; if the stew looks too thick, add 1–2 tbsp water.

    20 min
11. 11

    Taste and adjust seasoning with salt, black pepper and lime juice if using. Let the stew sit off the heat for 5 minutes to settle.

    5 min
12. 12

    Cool the stew to room temperature before refrigerating. Transfer to airtight containers and refrigerate up to 5 days, or freeze in portions for up to 3 months.

    Cool quickly by dividing into shallow containers; this preserves texture and safety.