Bowl of Kontommire Stew
(click to enlarge)

"Spinach" Soup / Stew


Africa - Ghana   -   Kontommire, Nkontommire, Palavar Sauce
Serves
Effort:
Sched:
DoAhead:  		 7 w/rice
***
1-3/4 hrs
Yes		 This justly famous stew is not difficult to make - don't let all those notes frighten you. Recipes vary greatly, except for Taro Leaves, which aren't available here, so we use Chard. For variations see Note-12.

1
8
1
2
6
2
1/2
1
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1
1
1
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5
1/2
2
3
1
2
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ar
ar
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#
oz
#
oz
oz
cl
in

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oz
T
t
---
c
t
T
T
T
T
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Tomatoes, ripe (1)
Eggplant(2)
Swiss Chard (3)
Okra Pods (4)
Onion
Garlic
Ginger Root
Habanero Chili (5)
-- Flavorings
Dried Fish (6)
Dried Crayfish (7)
Salt
---------------
Water
Salt
Red Palm Oil (8)
Red Palm Oil (more)  
Egusi (opt.) (9)
Lime Juice
-- Serve With
an African Mash (10)
  -or- Steamed Rice
----------------

This version is about as close to vegetarian as West African soups and stews get, and can be made vegetarian (see Note-13).

Do Ahead
  1. Soak FISH as needed, depending on how dry, how salty, etc. It doesn't have to be completely salt free.
Prep   -   (45 min)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop medium.
  2. Cut large stems from CHARD Cut greens into strips about 3/4 inch wide and 1-1/2 inches long.
  3. Slice EGGPLANT about 1/2 inch thick and cut into about 1 inch pieces. Hold in cold water until needed.
  4. Trim caps of OKRA into cones, being careful not to cut into the hollow interior. Place in a non-reactive bowl and tumble with Vinegar. Let sit at least 20 minutes tumbling now and then to keep wet. This helps keep them from breaking apart in cooking.
  5. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop small. Mix.
  6. Slice GINGER crosswise very thin, cut slices into threads and chop threads fine. Add to Onion.
  7. Split HABANERO CHILI open lengthwise and add to Onion.
  8. Squeeze LIME JUICE.
  9. Cut Fish into small pieces.
Run   -   (1 hr)
  1. In a 5 quart sauce pan, heat Water to a boil and stir in 1/2 t Salt.
  2. Drain Eggplant and boil until just tender. Remove and set aside, keeping the water. Press the Eggplant moderately to squeeze out excess water.
  3. Drain and rinse Okra and add it to the Water. Boil until barely tender, about 5 minutes. Remove and add to the Eggplant, keeping water.
  4. Stir Greens into water. Boil until tender. Remove and add to the Eggplant, keeping water.
  5. In a 3-1/2 quart sauté pan or similar, heat 2 T Palm Oil (careful, it smokes at a fairly low temperature). Fry Onion mix stirring until Onions are translucent.
  6. Stir in Tomatoes and fry stirring until very soft, about 10 minutes.
  7. Stir in the Eggplant mix until well distributed.
  8. Stir in Vegetable Water as needed for Stew, or more if making Soup. Bring to a strong simmer.
  9. IF using Egusi, stir it in now to get the desired thickness.
  10. Stir in Fish and 3 T Palm Oil. Bring back to a simmer for another 5 minutes or so.
  11. Check seasoning and adjust if needed. Stir in Lime Juice and take off heat.
  12. Serve hot with "Mash" or plenty of steamed Jasmine rice (see Note-11).
NOTES:

  1. Tomatoes:

      These should be very ripe and flavorful. If your tomatoes don't measure up, use a 16 ounces of caned whole tomatoes, chopped coarse and include juice. Another trick I use when the tomatoes aren't quite tasty enough or red enough is to add an 8 ounce can of a simple Tomato Sauce. My favorite is Faraon brand Spanish Style.

  2. Eggplant:

      If at all possible, use a long narrow Eggplant that need not be peeled. such as Chinese or Japanese. You can just slice them into quarters lengthwise, then cut crosswise. If you must use the big Globe Eggplants, you need to peel them. For details see our Eggplants page.

  3. Chard:

      Weight is for greens only. Use white stemmed Chard if possible. In Africa "Spinach" is Kontommire / Taro / Cocoyam Leaves, but these are not easy to get in North America (the amount of oxalic acid makes the FDA nervous). Chard is a good substitute for any greens called "Spinach" in tropic countries. We correct with Lime Juice at the end of cooking because Taro Leaves are more tart.

  4. Okra:

      Use the smallest, youngest Okra pods you can find.

  5. Habanero Chili:

      Habanero / Scotch Bonnet Chilis from the Caribbean now dominate in West Africa. Just one gives this recipe just a trace of heat, use two if you want more. For details see our African Chilis page.

  6. Dried / Smoked Fish:

      Various types Dried, Salted and Smoked fish are used. For the photo example I used Salted Polock (similar to cod) soaked for a couple hours. For details, see our Fish - Dried, Salted, Smoked page.

  7. Dried Crayfish:

      Measure is ground. African Dried Crayfish, unlike African Dried Shrimp, is smoked and provides a good smokey flavor to the recipe. If you don't have this and can use smoked fish, just increase its quantity and add a little dried shrimp. For details see our Dried Crayfish page.

  8. Red Palm Oil

      This oil is essential to get the true flavor of this recipe. For details see our Red Palm Oil / Dendê Oil page.

  9. Egusi:

      This is toasted and ground melon seeds used as a thickener in West Africa. For details see our Egusi page.

  10. African Mash:

      These are the "rice" of Africa, the bland starchy main dishes to which the strongly flavored soups and stews are the sauce. Examples are Banku and Fufu. Since these tend to be inconvenient in a Western household, I usually use steamed Jasmine Rice, which is also used in Africa if it can be afforded.

  11. Serving:

      If this is made as a stew, I serve it on the same plate as rice. If it is served as a soup, I provide a bowl of rice diners can spoon into their soup bowl as desired. If serving a "mash", it is usually in the form of a ball, provided on the plate or included in the bowl of soup.

  12. Variations:

      This version is nearly vegetarian, most West African stews aren't even close. The eggplant used here is usually replaced by 8 ounces smoked fish, particularly salmon, but others too. It can also be various meats, Beef, Lamb, Goat and even Chicken. The dried and/or salted fish remains, but, in the case of other meats, the smoked Crayfish or some smoked fish are still included.

  13. Vegetarian:

      This version is close enough to vegetarian to be made vegetarian. Replace the Fish and Crayfish with about 3 Maggi cubes or one of the substitutes, and perhaps a little natural smoked flavoring, or use a Chipotle chili (or two) instead of the Habanero. For details see our Maggi Cubes page.
  14. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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