Ampesi (Boiled Yam & Plantain with Kontomire)
Prep15 min
Cook30 min
Serves4
LevelEasy
A simple, wholesome Ghanaian meal of boiled yam and green plantain served with a rich kontomire (cocoyam leaf) or garden egg stew. Ampesi is the ultimate comfort food - unpretentious, deeply satisfying, and a staple lunch in households across Ghana.
Ampesi (Boiled Yam & Plantain with Kontomire)
4 servings · 45 min total
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Ingredients
- 1 large puna yam (about 1.5 lbs), peeled and cut into chunks
- 3 green (unripe) plantains, peeled and cut into thick slices
- Water for boiling
- 1 tsp (5 ml) salt
- Garden egg stew or kontomire stew for serving (see separate recipes)
Instructions
- Peel the yam and cut into 2-inch chunks. Rinse in cold water.
- Peel the green plantains by scoring the skin lengthwise and removing it. Cut into thick slices.
- Place the yam chunks in a large pot and cover with water. Add salt.
- Bring to a boil and cook for 10 minutes.
- Add the plantain slices to the pot with the yam. Continue boiling together for 15-20 minutes.
- Test doneness by piercing with a fork - both yam and plantain should be tender but not mushy.
- Drain and arrange on a serving plate.
- Serve hot with garden egg stew, kontomire stew, or palava sauce ladled over or alongside.
Tips & variations
- Use puna yam (white yam), not sweet potato. The yam should be firm and white inside - avoid any parts that are discolored or spongy. Green plantains are essential - ripe yellow plantains are too sweet for ampesi. Cut the yam into even-sized pieces for uniform cooking. Some people add cocoyam, sweet potato, or cassava alongside the yam and plantain for variety.