Gluten-Free Kontomire Stew with Plantain Fufu

Ingredients

• 2 bunches Kontomire (cocoyam leaves)
• 1 medium Onion
• 3 medium Tomatoes
• 1/2 small Scotch Bonnet Pepper
• 1/2 cup Groundnuts (peanuts)
• 1 cup Smoked Fish
• 2 tablespoons Palm Oil
• 1 teaspoon Salt
• 4 medium Plantains (ripe)

Instructions

1. 1Wash the 2 bunches of kontomire (cocoyam leaves) thoroughly under cool running water. Use a sharp knife to chop the leaves coarsely into bite-sized pieces.
2. 2Place the 1 medium onion, 3 medium tomatoes, and 1/2 small scotch bonnet pepper into a blender. Blend until you have a smooth paste. Set aside.
3. 3Measure 1/2 cup of groundnuts (peanuts) and grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
4. 4Place a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 tablespoons of palm oil and heat until shimmering, about 1 minute. Add the blended paste from step 2 to the hot oil. Cook, stirring frequently, for 10 minutes until the paste has darkened slightly and smells fragrant.
5. 5Add the chopped 2 bunches of kontomire leaves and the 1 cup of smoked fish to the pot. Stir everything together well to combine with the cooked paste. Cook for 5 minutes, stirring occasionally.
6. 6Stir in the groundnut powder from step 3 and 1 teaspoon of salt. Reduce the heat to low (250°F / 120°C). Cover the pot and let the stew simmer for 30 minutes, stirring every 10 minutes to prevent sticking. The stew is ready when the leaves are tender and the sauce has thickened.
7. 7While the stew is simmering, peel the 4 medium plantains. Place the peeled plantains in a medium saucepan and cover with water. Bring to a boil over high heat (400°F / 200°C) and cook for 15-20 minutes, or until the plantains are very tender when pierced with a fork.
8. 8Drain the cooked plantains and return them to the warm saucepan. Use a sturdy masher or fork to mash the plantains until they form a smooth, elastic dough. This is your plantain fufu.
9. 9Serve the kontomire stew hot with portions of the plantain fufu on the side.

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