Kontomire (Cocoyam Leaves)
Cocoyam (taro) leaves — the dark, leafy green that forms the base of Ghana's kontomire stew, also known as palaver sauce or abomu.
Kontomire are large, dark green cocoyam leaves and the star ingredient in kontomire stew (also called palaver sauce or abomu) — one of Ghana's most beloved vegetable dishes. The leaves are stripped from their stems, washed thoroughly, and slow-cooked with palm oil, dried fish, agushi (melon seeds), and onions until they collapse into a rich, glossy stew.
What it tastes like
Earthy, slightly bitter, and deeply 'green' when cooked — somewhat like a cross between spinach and Swiss chard but more robust. The bitterness mellows during long cooking, especially when balanced with palm oil's richness and the salt-umami of dried fish. Has a uniquely silky, almost glossy texture when well-cooked.
Background
Cocoyam (taro) was brought to West Africa from Southeast Asia centuries ago, and Ghanaians traditionally use both the tuber (boiled or pounded) and the leaves. Kontomire stew is most strongly associated with Ashanti and Eastern region cuisine, though it's eaten across the country. In Ghanaian markets, kontomire is sold in fresh bundles, with the leaves still attached to their thick stems.
Substitutes for Kontomire (Cocoyam Leaves)
- Frozen chopped spinach (most common diaspora substitute, easier and cheaper)
- Collard greens (closer texture and bitterness, requires longer cooking)
- Callaloo (Caribbean, very close cousin)
- Swiss chard (good leafy substitute)
- Kale (use 50/50 with spinach; kale alone is too tough)
- Frozen spinach + a handful of kale (best diaspora hack — gives both color and 'bite')
Where to buy it
Fresh kontomire is rare in the diaspora outside major African and Caribbean markets in cities like London, New York, Toronto, and Brussels. Most diaspora cooks substitute frozen chopped spinach (1 lb bag = roughly 1 bunch of fresh kontomire). Some specialty African retailers ship frozen kontomire internationally.
Diaspora pro tip: Many Ghanaian families combine 60% frozen spinach + 40% frozen chopped kale to mimic the texture and 'bite' of authentic kontomire. The result is remarkably close.