Kontomire Stew with Avocado

Ingredients

• 1 lb Kontomire (Cocoyam Leaves)
• 0.5 lb Smoked Turkey Tails
• 1 large Onion
• 3 large Tomato
• 1 large Red Bell Pepper
• 1 tbsp Ginger
• 3 cloves Garlic
• 0.5 small Scotch Bonnet Pepper
• 3 tbsp Palm Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 2 medium Avocado

Instructions

1. 1Wash the 1 lb of Kontomire (Cocoyam Leaves) thoroughly. Finely chop the leaves. Place the chopped leaves in a pot with just enough water to cover them and steam or boil over medium-high heat (190-200°C / 375-400°F) for 10 minutes, or until tender. Drain any excess water.
2. 2In a large heavy-bottomed pot, heat the 3 tbsp of Palm Oil over medium heat (180°C / 350°F). Add the 1 large Onion, cut into 1/2-inch pieces, and the 1 large Red Bell Pepper, also cut into 1/2-inch pieces. Sauté for 7 minutes, stirring occasionally, until the vegetables have softened.
3. 3Add the 3 large Tomatoes, roughly chopped, to the pot. Cook for another 5 minutes, stirring, until the tomatoes begin to break down. Add the 0.5 lb of Smoked Turkey Tails, 1 tbsp of Ginger, finely grated, 3 cloves of Garlic, minced, and the 0.5 small Scotch Bonnet Pepper, finely chopped. Cook for 5 more minutes, stirring frequently, until fragrant.
4. 4Add the drained 1 lb of Kontomire (Cocoyam Leaves) to the pot. Stir everything together to combine the ingredients well.
5. 5If the stew appears too thick, add a small amount of water, about 1/4 cup at a time, until you reach your desired consistency. Season the stew with 1 tsp of Salt and 0.5 tsp of Black Pepper. Stir to distribute the seasonings evenly.
6. 6Reduce the heat to low (140°C / 285°F) and let the stew simmer for 30-40 minutes, stirring occasionally. This allows the flavors to meld together. The stew is ready when it has thickened and the ingredients are well incorporated.
7. 7Just before serving, dice the 2 medium Avocados into 1/2-inch cubes. Gently stir the diced avocado into the hot stew. Serve immediately.

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