Ghanaians enjoy a wide variety of meats and fish both fresh water and marine, and so tend to have more than one type in a dish. In Kontomire stew for instance, you could have beef, wele (cow skin), oysters and smoked tuna. For this recipe, chose to use just chicken. I don't think chicken mixes very well with other meats so I just use it on its own.
Ingredients I used are:
2 pounds chicken
1 pound washed chopped Kontomire leaves. (about GH¢0.50 worth)
1 1/2 cup ground Agushi (melon seed)
1 cup Palm oil
2 medium sized onions
1/2 onion (blended smooth)
10 - 12 medium sized tomatoes
15 - 20 kpakpo shito (green peppers)
1 tuber of yam
Maggi cube
salt
Start by removing the chicken skin, cutting it into desired sizes and washing it thoroughly.
Spice the chicken with 1/2 a blended onion, 1 maggi cube, some salt and black pepper. mix it all in and steam the chicken, just until it turns white and produces stock.
Chop the onions ...
... and blend the tomatoes together with the pepper.
Pour the Agushi into a bowl and add about 1/2 a teaspoon of salt to it,
then pour in enough water to cover it and leave it to soak.
The kontomire could be shredded from the stalks, boiled and mashed, or just chopped like i prefer.
Heat the palm oil in a pot and add onions. Fry until the onions are soft, then add the tomatoes and cover. Simmer it all down till it starts to fry. Stir it for about 3 minutes then add the chicken pieces. Fry a little more until it starts to stick.
Stir gently then add the kontomire.
Stir it in, add the stock and leave it to simmer
Add the soaked Agushi, stir it in gently and leave it to simmer. After a few minutes, the agushi starts to clump in the sauce. Stirring too much will break up the clumps, so either stir gently or lift the pot and 'shake' it to move this around.
Simmer it on a very low heat for 10 to 15 minutes. Only add extra salt after the stock and Agushi are in since they both contain salt.
Turn it off sooner if you reach your preferred thickness.
Peel the tuber of yam and cut into even pieces. Add enough water to cover all the yam, add some salt and boil. When a fork can pass through, it is ready. Pour off the excess water and serve with the knotomire stew.
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