Gluten-Free Kontomire Stew with Plantain

Ingredients

• 2 bunch Kontomire (cocoyam leaves)
• 4 medium Plantains
• 1 cup Smoked fish
• 1 cup Palm nut cream
• 1 medium Onion
• 3 medium Tomatoes
• 1 tbsp Ginger
• 3 cloves Garlic
• 0.5 small Scotch bonnet pepper
• 1 tsp Salt
• 2 cups Water

Instructions

1. 1Wash the 2 bunches of kontomire leaves thoroughly. Then, chop them into bite-sized pieces.
2. 2Place the 4 medium plantains, with their skins on, into a medium pot. Cover with water and bring to a boil over high heat (212°F / 100°C). Cook for 20-25 minutes, or until the plantains are tender when pierced with a fork. Drain the water, let the plantains cool slightly, then peel them and set aside.
3. 3Combine the 3 medium tomatoes, 1 medium onion, 1 tablespoon ginger, 3 cloves garlic, and 0.5 small scotch bonnet pepper in a blender. Blend until you have a smooth paste.
4. 4In a large, heavy-bottomed pot, combine the blended tomato mixture, 1 cup palm nut cream, 1 cup smoked fish, and 2 cups water. Stir everything together well.
5. 5Bring the mixture in the pot to a boil over medium-high heat (around 212°F / 100°C). Once boiling, reduce the heat to low (around 180°F / 82°C) and let it simmer gently for 20 minutes, stirring occasionally.
6. 6Add the chopped 2 bunches of kontomire leaves and 1 teaspoon of salt to the pot. Stir them into the stew. Continue to simmer for another 15 minutes, or until the kontomire leaves are tender and have softened.
7. 7Serve the hot kontomire stew alongside the boiled 4 medium plantains.

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