Ghanaian
Ampesi with Kontomire Stew
Boiled yam and plantain are served with a rich Ghanaian kontomire stew made with palm oil, agushie, smoked fish, and tender cocoyam leaves. It is hearty, earthy, and best eaten warm with the stew spooned generously over the ampesi.
Watch it madeChefabbys · 7:11
Ingredients
- White yam, peeled and cut into large chunks500g
- Unripe or just-ripe plantains, cut into large pieces with skin on2 medium
- Kontomire leaves, tough stems removed250g
- Red palm oil3 tbsp
- Onion, half sliced and half chopped1 medium
- Fresh tomatoes, chopped3 medium
- Scotch bonnet pepper1 to 2
- Momoni or fermented fish, rinsed1 small piece
- Koobi or salted tilapia, soaked briefly and flaked50g
- Smoked mackerel or smoked herring, deboned and flaked150g
- Ground agushie or egusi1/3 cup
- Water for mixing agushie1/4 cup
- Hard-boiled eggs, peeled and halved2
- Salt1 1/2 tsp, divided
Method
- Wash the kontomire leaves well in several changes of water, then place them in a pot with a splash of water and a pinch of salt.
- Cover and steam the kontomire for 5 to 7 minutes until wilted and tender, then drain, cool slightly, and chop roughly.
- Blend or grind the tomatoes, chopped half onion, and scotch bonnet into a coarse sauce.
- Put the yam chunks in a pot, cover with water, add 1 teaspoon salt, and boil for about 10 minutes.
- Add the plantain pieces to the pot and continue boiling for 15 to 20 minutes, until the yam and plantain are tender.
- Drain the ampesi, peel the plantain pieces once cool enough to handle, and keep everything covered and warm.
- Heat the palm oil in a saucepan over medium heat, then fry the sliced onion for 3 to 4 minutes until softened.
- Add the momoni and stir it into the hot oil so it breaks down and perfumes the stew.
- Pour in the blended tomato mixture and cook, stirring often, for 12 to 15 minutes until the sauce thickens and the palm oil begins to rise.
- Mix the ground agushie with 1/4 cup water and a small pinch of salt to form a loose paste.
- Spoon the agushie paste into the simmering stew in small mounds, cover the pot, and cook for 4 minutes without stirring so the curds can set.
- Gently stir the agushie into the stew, then add the koobi and smoked fish and simmer for 5 minutes.
- Fold in the chopped kontomire and cook for another 5 to 7 minutes, adding a splash of water only if the stew is too dry.
- Taste carefully before adding more salt, since the fermented and salted fish are already salty.
- Serve the warm yam and plantain ampesi with the kontomire stew spooned over or alongside, finished with the halved boiled eggs.
Common questions
What can I use instead of kontomire leaves, momoni, or koobi if I can’t find them?
Spinach or Swiss chard works for kontomire, though the flavor will be milder. For momoni, use a small amount of anchovy paste or fish sauce. Replace koobi with salted cod, or simply add more smoked fish and a pinch of salt.
How do I keep the yam and plantain from overcooking in ampesi?
Start the yam first and add the plantain later, since plantains soften faster. Check both with a fork: they should be tender but still hold shape. Drain immediately and keep covered so steam doesn’t make them mushy.
What are the most common mistakes when making kontomire stew?
The biggest mistakes are not rinsing the fermented fish, burning the palm oil, and adding too much water. Also, don’t skip cooking the tomato mixture down well; it should lose its raw taste before the kontomire goes in.
How should I store leftovers, and how long will they keep?
Store the ampesi and stew separately in airtight containers. Refrigerate for up to 3 days. Reheat the stew gently with a splash of water, and warm the ampesi by steaming or microwaving covered to prevent drying out.
What is the best way to serve ampesi with kontomire stew?
Serve the boiled yam and plantain warm, topped or sided with the kontomire stew and halved eggs. It’s often eaten with your hands or a fork, and a little extra pepper on the side is common.