How to prepare Kontomire or Cocoyam Leaves Stew in Ghana, a panacea for pile with my experience

If you have not read how I healed 20 years old piles in less than one week, simply read by following the link. The panacea is cocoyam leaves soup and in this article, I am going to explain how to prepare this Ghana stew called Kontomire and palava sauce

The truth is that you could prepare it as Stew and eat with rice, eba, semolina, kenke, and a host of other compliments.

Kontomire Stew as piles cure

• Olive or palm oil
• Small white onion, small dice
• Four cloves garlic, minced
• One or two hot peppers, small dice (I used two jalapeños)
• Two tomatoes, seeded and diced (shock and peel if you want)
• 15 oz. tomato sauce (I’m guessing here…doesn’t have to be exact)
• 2T dried bonito flakes, soaked in 1/4 c. hot water and held (optional if you can’t find it)
• 1 tsp. cayenne powder (or to taste)
• 1/4 tsp. crushed red pepper
• 8 cups fresh spinach, stems removed, or 1 package frozen spinach, thawed and drained
• 10-12 large raw shrimp, peeled and Devinne

NB : Steps 11 and 12 can be done interchangeably

1. Wash the leaves thoroughly with lukewarm water
2. Cut the kontomire/spinach into small sizes
3. Chop 1 onion
4. Blend tomatoes,1 onion, pepper,ginger and garlic together
5. Put pan on fire and pour in the oil
6. Add the chopped onions and stir-fry for about 3 -5 minutes
7. Add steamed meat/kobi;  allow to cook for about 5 minutes
8. Add the chopped tomatoes (if you prefer them chopped) and cook for 3 min
9. Add the blended tomatoes, pepper,ginger, cayenne and garlic
10. Add any stocks / stock cubes/ seasons(Allow to cook for about 10 min, for the sauce to reduce)
11. Make agushi (Agushi in Ghana, called Egusi in Nigeria and melon in English) into a paste and add to the stew, and allow to stay for a couple of minutes before stirring to create the bubbly effect.(Allow to cook for another 3 mins)
12. Add the spinach/nkontomire leaves under a low heat now, and allow to slow cook. for about 5 min
13. Add smoked fish and taste for salt.

Let it simmer and its ready