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Kontomire Stew |
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Ingredient
- 2 bundles of coco yam leaves (kontomire)or spinach
- 4 medium sized tomatoes
- 2 large onions
- 1 lb meat or tripe, cooked
- 8 oz smoked fish
- 8 oz agushi
- 1 pt palm oil
- 2 dessertspn. dried ground shrimp
- 1 clove garlic salt, pepper and ginger to taste
- kpakpo shito
Method
- Cut meat into pieces, wash and season with a bit of salt, garlic and ginger. Place in a cooking pot a put it on the fire, bring to the boil and cook till tender. Grind pepper and tomatoes and slice the onions. Pick, wash and chop the kontomire or spinach leaves.
- Heat oil in a saucepan. Fry onions and pepper for 2 minutes, add dried ground shrimps and tomatoes. Cook for another 10 minutes.
- Add meat with the stock. Prepare and add fish, stir and allow to simmer for a few minutes. Add the agushi mix with water and kpakpo shito.
- Add the chopped leaves when the agushi is cooked and simmer for about 5 minutes.
Serve hot with boiled plantain, yam, rice, coco yam, etc.
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