Ghanaian
Abomu
Abomu is a Ghanaian mashed kontomire sauce made in an asanka with chilli, onion, smoked fish, and fragrant red palm oil. It is commonly eaten with boiled green plantain, boiled yam, or cocoyam, with egg on the side.
Ingredients
- Kontomire leaves (cocoyam leaves), stems removed and washed well12 large leaves
- Green plantains2 medium
- Eggs2
- Koobi or salted tilapia, soaked and rinsed1 small piece
- Smoked fish, deboned and flaked1/2 cup
- Red palm oil3 tablespoons
- Onion1 medium
- Fresh red chillies or kpakpo shito2
- Tomato1 medium
- Saltto taste
- Avocado, optional for serving1/2
Method
- Peel the green plantains, cut each into 3 pieces, and place them in a pot with enough salted water to cover.
- Add the eggs to the same pot, bring to a boil, and cook until the plantains are tender, removing the eggs after 10 minutes and cooling them in water.
- Put the kontomire leaves in a separate pot with a splash of water and a pinch of salt, cover, and steam for 8 to 10 minutes until soft and deep green.
- Drain the kontomire well, let it cool slightly, then chop it roughly.
- Place the chillies, half of the onion, the tomato, and a pinch of salt in an asanka or mortar and grind to a coarse paste.
- Add the cooked kontomire to the paste and mash until the leaves are broken down but still a little textured.
- Flake the soaked koobi, removing bones and skin, and keep it ready with the smoked fish.
- Slice the remaining onion thinly and warm the red palm oil in a small pan over medium-low heat.
- Add the sliced onion and koobi to the palm oil and cook gently for 3 to 4 minutes until the onion softens and the fish perfumes the oil; do not bleach the oil.
- Pour the warm palm oil, onion, koobi, and smoked fish over the mashed kontomire and mix thoroughly.
- Taste and adjust the salt, keeping in mind that the koobi is salty.
- Serve the abomu with the boiled green plantain, peeled boiled eggs, and avocado if using.
Common questions
Can I substitute spinach or other greens for kontomire in Abomu?
Yes, but the flavor and texture will change. Spinach works in a pinch; blanch it briefly, squeeze very dry, then chop and mash. Amaranth or taro leaves are closer substitutes, but cook them thoroughly to reduce bitterness.
How long should I cook the plantains and eggs together?
Simmer the plantains until a knife slides in easily, usually 15 to 20 minutes depending on size and ripeness. Remove the eggs after about 10 minutes, then cool them in water so they peel cleanly.
What are the most common mistakes when making Abomu?
The biggest mistakes are wet kontomire, overcooked eggs, and adding too much salt before tasting the koobi. Also avoid frying the palm oil too hard; it should be warmed gently so it stays fragrant and red, not bitter.
How should I store leftovers, and how long do they keep?
Store Abomu in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of water if needed. Keep avocado separate and add it only when serving, not before storing.
What is the best way to serve Abomu?
Serve it warm with the boiled plantains, eggs, flaked koobi, and smoked fish all in one bowl. Add sliced avocado on the side if you like. A little extra palm-oil onion sauce spooned over the top is excellent.