Nkontomire with Ampesi and Yam

‘Kontomire’ stew is made out of Cocoyam leaves (Ghanaian Spinach) is a popular dish in Ghana and it’s eaten with boiled Yam, Plantain, Cocoyam, Rice, Kenkey, Banku etc.

In this recipe, we would serve it with boiled Yam and boiled green plantains.


1 bundles of Nkontomire, washed thoroughly with salt under cold water.
1 large onion
Enough Kpakpo shito (green pepper )
1 tablespoon of Palm oil
2 large tomatoes
3/4 teaspoon of salt
1 koobi
1 litre of water.
1 medium onion, sliced
cubes of choice (optional)
1 koobi (or steamed meat of your choice)


Prepare the KOOBI: Wash, cut off the fins (if any) from the Koobi and set aside. Wash it really well, because the rock salt (which is used to pickle the fish) hides in all kinds of corners inside the fish. Steam the fish in some water for about 10 minutes to make it soft and then fry it in vegetable oil to give it some crunch. Place in a colander and set aside.

Prepare the Nkontomire stew

  • In a saucepan, heat the water. Add the tomatoes, Kpakpo shito and onion. Add the Nkontomire.
  • Boil till you see the nkontomire wilt and shrink into a small amount. This process takes about 2- 3 minutes.
  • Drain the  into a colander and reserve the liquid. This can be use to boil your tubers and plantains to accompany the stew
  •  Run the leaves under cold water, (this stops the spinach from over cooking and maintains it’s green colour). Make sure you squeeze any excess water out of the Spinach.
  • Using an earthen clay pot mortar (if not use your food processor ) add the boiled onion, kpakpo shito and tomatoes and grind till you have a smooth paste.
  • Grind the wilted Nkontomire using the earthen clay pot and grind till you have a smooth paste.
  • Place your saucepan on a medium heat and melt the palm oil.
  • Once melted add the sliced onion and cook for about 2 minutes.
  • Add the onion-tomato- pepper blend and fry for about 3-4 minutes.
  • Season with salt and cubes of your choice and cook for about 3 more minutes.
  • Place the nkontomire paste in the earthen clay pot. Pour the spicy Palm oil mixture in the saucepan over the nkontomire evenly.
  • Place the koobi in it.
  • Serve .

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