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Boiled Yam with Kontomire Stew (Palava Sauce)

The Quirky Foodster Team

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Ingredients

  • 1 kg (2.2 lb) yam, peeled and cut into chunks
  • 400 g (14 oz) kontomire (cocoyam leaves) or spinach, finely shredded
  • 80 ml (1/3 cup) red palm oil
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 100 g (1/2 cup) smoked fish, flaked
  • 1 tbsp ground crayfish
  • 1 scotch bonnet pepper
  • Salt, to taste

Method

  1. Boil the yam chunks in salted water for 20-25 minutes until fork-tender; drain and set aside.
  2. Meanwhile, heat the palm oil in a separate saucepan and sauté the onion until soft.
  3. Add the chopped tomatoes and scotch bonnet, and cook for 8-10 minutes until softened.
  4. Stir in the shredded kontomire leaves, smoked fish and ground crayfish, and cook for 10-12 minutes until the greens are tender.
  5. Season with salt to taste and simmer for a further 5 minutes.
  6. Serve the stew hot alongside the boiled yam.

Introduction: Kontomire, the leaves of the cocoyam plant, are simmered into a hearty green stew known as palava sauce, traditionally served alongside plain boiled yam.

Cultural Background: Kontomire, the leaves of the cocoyam plant, are simmered into a hearty green stew known as palava sauce, traditionally served alongside plain boiled yam. This nutrient-rich pairing has long been a household favourite, valued as much for its comforting flavour as for its nourishing greens.

Tips: If using spinach as a substitute for kontomire, reduce the cooking time slightly as it wilts much faster.

Variations: Egg is sometimes stirred into the stew towards the end for a version called 'eggplant palava' or 'garden egg palava'.

Storage: Refrigerate the stew for up to 3 days; boiled yam is best eaten fresh.

Reheating: Reheat the stew gently on the stovetop; steam or microwave the yam until warmed through.

Nutrition: Calories: 300 kcal, Protein: 12 g, Carbs: 45 g, Fat: 9 g, Fibre: 6 g

FAQs:

Q: What is kontomire?

A: Kontomire refers to the leaves of the cocoyam (taro) plant, a leafy green vegetable widely used in Ghanaian cooking.

Q: Can I use frozen greens?

A: Yes, frozen chopped cocoyam leaves or spinach work well and save preparation time.

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