Ghanaian Kontomire Stew with Smoked Turkey
A vibrant and nutritious Ghanaian stew made with cocoyam leaves (kontomire), tomatoes, onions, and smoked turkey. A shellfish-free delight.
Ingredients
- about 910 g Kontomire (cocoyam leaves)
- about 450 g Smoked turkey
- 4 medium Tomatoes (fresh)
- 1 large Onion
- 1 large Red bell pepper
- 1/4 small Scotch bonnet pepper (optional)
- 1 tbsp Ginger
- 2 cloves Garlic
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 1/2 cup Ground melon seeds (egusi)
- 2 cups Water
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash the kontomire leaves thoroughly and chop them into smaller pieces.
- 2Cut the smoked turkey into bite-sized pieces.
- 3Blend the fresh tomatoes, onion, red bell pepper, scotch bonnet pepper (if using), ginger, and garlic into a smooth paste.
- 4Heat vegetable oil in a large pot over medium heat.
- 5Pour in the blended tomato mixture and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
- 6Add the smoked turkey and cook for another 5 minutes.
- 7Add the chopped kontomire leaves and ground melon seeds (egusi). Stir well to combine.
- 8Add water and bring to a simmer. Cover and cook for about 20-25 minutes, or until the kontomire leaves are tender.
- 9Season with salt to taste.
- 10Serve hot with boiled yams, plantains, or rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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