Gluten-Free Kontomire Stew with Plantain Fufu

Ingredients

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thoroughly wash the 2 bunches of kontomire (cocoyam leaves) under cold running water. Chop the washed leaves into approximately 0.635 cm pieces.
2. 2In a blender, combine the 3 medium tomatoes (roughly chopped), 1 medium onion (roughly chopped), 1 small Scotch bonnet pepper (stem removed), 1 tbsp ginger (peeled and roughly chopped), and 2 cloves garlic (peeled). Blend until a smooth paste forms.
3. 3Pour the 2 cups of palm nut cream into a large heavy-bottomed pot (at least 4-quart capacity). Place the pot over medium-high heat (about 176.7-190.6°C or 175-190°C) and bring the cream to a gentle boil, stirring occasionally to prevent sticking.
4. 4Carefully add the blended tomato mixture to the boiling palm nut cream. Reduce the heat to medium (about 148.9-162.8°C or 150-160°C) and cook for 15 minutes, stirring occasionally, until the mixture thickens slightly and the oil begins to separate from the sauce.
5. 5Add the 1 cup of smoked fish (flaked into bite-sized pieces) and the chopped 2 bunches of kontomire leaves to the pot. Stir in the 1 tsp of salt.
6. 6Reduce the heat to low (about 93.33-107.2°C or 95-105°C) and let the stew simmer for 20 minutes, stirring every 5 minutes, until the kontomire leaves are tender and the stew has thickened to your desired consistency.
7. 7While the stew simmers, prepare the fufu. In a separate medium-sized pot (at least 3-quart capacity), bring the 4 cups of water to a rolling boil over high heat (100°C or 100°C).
8. 8Once the water is boiling, reduce the heat to low. Gradually add the 2 cups of dried plantain flour to the pot, about 1/4 cup at a time, while stirring vigorously and continuously with a sturdy wooden spoon to prevent lumps from forming.
9. 9Continue to cook the mixture over low heat for 10-15 minutes, stirring and pounding vigorously with the wooden spoon, until the fufu becomes a smooth, thick, and elastic dough that pulls away from the sides of the pot.
10. 10Remove the fufu from the heat. Divide the fufu into four equal portions and shape each into a smooth ball. Serve the hot kontomire stew immediately with the freshly prepared plantain fufu.

Substitutions

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