Kontomire Stew (Taro Leaves Stew) with Avocado

Ingredients

• 1 lb Taro Leaves
• 3 medium Tomatoes
• 1 large Onion
• 0.5 medium Red Bell Pepper
• 1 tbsp Ginger
• 3 cloves Garlic
• 0.25 Scotch Bonnet Pepper
• 0.5 cup Palm Nut Cream Concentrate
• 3 cups Vegetable Broth
• 2 Avocado
• 2 tbsp Vegetable Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Wash the 1 lb taro leaves thoroughly. Roughly chop them into 1-inch pieces. Bring a large pot of water to a rolling boil (212°F / 100°C), then carefully add the chopped taro leaves and blanch for 5 minutes. Drain the blanched taro leaves very well using a colander.
2. 2In a blender, combine the 3 medium tomatoes (roughly chopped), 1 large onion (roughly chopped), 0.5 medium red bell pepper (seeded and roughly chopped), 1 tbsp ginger (peeled and roughly chopped), 3 cloves garlic (peeled), and 0.25 scotch bonnet pepper (stem removed). Blend until a smooth paste forms.
3. 3Heat 2 tbsp vegetable oil in a large heavy-bottomed pot (e.g., a 5-quart Dutch oven) over medium heat (approximately 300-325°F / 150-160°C). Carefully add the blended tomato mixture to the hot oil and cook for 5-7 minutes, stirring occasionally, until the mixture darkens slightly and the raw onion smell dissipates.
4. 4Stir the blanched 1 lb taro leaves and 0.5 cup palm nut cream concentrate into the pot. Pour in the 3 cups vegetable broth and increase the heat to bring the mixture to a gentle simmer (small bubbles appearing around the edges).
5. 5Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 45-50 minutes. The stew is done when the taro leaves are very tender and the flavors have fully melded.
6. 6Stir in 1 tsp salt and 0.5 tsp black pepper.
7. 7Carefully cut the 2 avocados in half, remove the pit, and peel the skin. Slice each avocado half into 1/4-inch thick pieces.
8. 8Ladle the hot kontomire stew into serving bowls and arrange the sliced avocado on top of each serving.

Substitutions

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