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rep Time: 10-15 mins
· Total Time: 30-45 mins
· Servings: 2-3
About This Recipe
There are many variations of this traditional spinach dish from West Africa. No one can agree to its origin—some say it is Nigerian, others claim it comes from Ghana. My version is a twist to the Ghanaian Recipe.
Kontomire is mashed up Taro (cocoyam) leaves. It can be cooked with any protein of one’s choice like snails, crab, beef, boiled eggs or fish and sometimes prepared with Egusi (pumpkin seeds) and dressed up with palm oil. In West Africa ‘palava’ means business or trouble, so I suppose this dish can also be called, quite literally, Trouble Sauce.
It can be eaten with boiled green plantains, Yucca (cassava) or rice.

¼ cup Palm Oil or Vegetable Oil
2 red chiles (optional)
1 bouillon cube(shrimp flavored preferably but any will do)
½ pound fish(catfish or snapper)
½ pound of frozen chopped spinach
¼ cup chopped onions
I large crushed tomato

Prep Fish

Cut fish up into nuggets
Coat with flour
Deep fry, turning once, until golden brown on both sides.
Drain on absorbent paper

Kontomire Stew

Heat the oil in a medium pan and fry the onions until golden. Add crushed tomatoes and the chiles, and season with bouillon cube. Cook for 10 to 15 minutes on low heat, stirring regularly but not continuously.
Add in the prepped fish. Simmer on very low heat, stirring regularly to prevent burning.
Drain any water from thawed out spinach and add the spinach to mixture. Cover and simmer on low heat for 10 to 15 minutes, or until the spinach is soft and cooked. Stir regularly, taking care not to break up the fish too much.
Stew is now ready.
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