Paleo Kontomire Stew with Smoked Turkey

Instructions

1. 1Wash the about 450 g of Kontomire (cocoyam leaves) thoroughly. Place them in a pot with just enough water to cover and steam over medium-high heat (175°C) until they are tender, which should take about 15 minutes. Drain any excess water and set the cooked leaves aside.
2. 2Heat the 2 tbsp of Palm oil in a large, heavy-bottomed pot over medium heat (150°C).
3. 3Add the 1 medium Onion, chopped, to the hot oil and cook until it is softened and translucent, about 5 minutes. Do not let it brown.
4. 4Add the 2 medium Tomatoes, chopped, the 3 cloves of Garlic, minced, and the about 2.5 cm piece of Ginger, grated. Cook this mixture, stirring occasionally, for another 5 minutes until the tomatoes have broken down slightly.
5. 5Add the about 450 g of Smoked turkey, the cooked Kontomire leaves, and the 1 small Scotch bonnet pepper to the pot. Stir everything together.
6. 6Pour in the 1 can of Coconut milk and add the 1 tsp of Salt. Stir well to combine. Bring the mixture to a gentle simmer over medium heat (150°C).
7. 7Reduce the heat to low (120°C) and let the stew simmer gently for 20 minutes. Stir occasionally to prevent sticking. The stew is ready when the flavors have melded and the sauce has thickened slightly.
8. 8Serve the Kontomire stew hot.

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