Gluten-Free Kontomire Stew with Smoked Fish

Ingredients

• about 910 g Kontomire (Cocoyam Leaves)
• about 450 g Smoked Fish
• 3 medium Tomatoes
• 1 large Onion
• 1 medium Red Bell Pepper
• 1/4 small Scotch Bonnet Pepper
• 1 tbsp Ginger
• 3 cloves Garlic
• 3 tbsp Palm Oil (or Coconut Oil)
• 2 cups Water

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

Instructions

1. 1Wash and chop the kontomire leaves. Set aside.
2. 2Debone and flake the smoked fish. Set aside.
3. 3Blend tomatoes, onion, red bell pepper, scotch bonnet, ginger, and garlic into a smooth puree.
4. 4Heat palm oil in a large pot over medium heat. Add the blended puree and cook for 10 minutes, stirring occasionally.
5. 5Add the chopped kontomire leaves and flaked smoked fish to the pot.
6. 6Pour in water and bring to a boil. Reduce heat and simmer for 25 minutes, or until the leaves are tender.
7. 7Season with salt to taste.

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