Kontomire Stew with Cocoyam

Ingredients

• 2 bunches Kontomire (Cocoyam Leaves)
• about 450 g Cocoyam (Taro)
• 1 medium Onion
• 3 medium Tomatoes
• 1 medium Red Bell Pepper
• 1/2 small Scotch Bonnet Pepper
• 1 cup Smoked Fish
• 2 cups Vegetable Broth
• 2 tbsp Palm Oil
• 1 tsp Salt

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

Instructions

1. 1Wash and chop the kontomire leaves. Peel and dice the cocoyam.
2. 2Blend the onion, tomatoes, red bell pepper, and scotch bonnet pepper into a smooth paste.
3. 3Heat palm oil in a pot. Add the blended paste and sauté for 5-7 minutes.
4. 4Add the chopped kontomire, diced cocoyam, and smoked fish. Stir well.
5. 5Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the cocoyam is tender.
6. 6Season with salt to taste. Serve warm as a stew or with rice/yam.

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