Kontomire Stew (Palava Sauce)

Ingredients

• 1 large bunch kontomire leaves (cocoyam/taro leaves) OR 1 lb fresh spinach
• ½ cup (120 ml) red palm oil
• 1 large onion, diced
• 4 fresh tomatoes, diced or blended
• 2 tbsp (30 ml) tomato paste
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 2 Scotch bonnet peppers, minced (adjust to taste)
• 1 cup (235 ml) egusi (melon seeds), ground
• 7.0 oz (200 g) smoked mackerel or other smoked fish
• 2 tbsp (30 ml) ground crayfish
• 2 seasoning cubes
• Salt to taste
• 1 cup (235 ml) water

Instructions

1. If using kontomire leaves: Wash thoroughly, remove tough central stems, and slice into thin ribbons. Important: These leaves contain calcium oxalate and must be cooked thoroughly to prevent throat irritation.
2. If using spinach: Remove stems and roughly chop. Fresh spinach cooks faster than kontomire.
3. Prepare smoked fish: Boil in water for 10 minutes to remove excess salt and soften. Debone and flake into pieces.
4. Heat palm oil in a large pot over medium heat until shimmering.
5. Add diced onion and sauté for 5 minutes until softened.
6. Add garlic, ginger, and Scotch bonnet peppers. Sauté for 2 minutes until fragrant.
7. Add tomato paste, stir for 3 minutes until slightly darkened.
8. Add fresh tomatoes (diced or blended). Cook for 10-15 minutes until oil separates.
9. Mix ground egusi with 1/2 cup water to form a thick paste.
10. Add egusi paste to the pot. Stir well and cover. Let cook for 5-7 minutes without stirring (allows egusi to set).
11. Add prepared greens. Cover and let wilt for 3-5 minutes (spinach) or 10-15 minutes (kontomire).
12. Add flaked smoked fish and ground crayfish. Stir gently to incorporate.
13. Add remaining water if needed - sauce should be thick but not dry.
14. Add seasoning cubes and salt to taste. Simmer for 10 more minutes.
15. Serve hot with boiled yam, plantain, or rice.

Tips & variations

• If using kontomire leaves, ensure they're cooked thoroughly - undercooked leaves cause an itchy throat sensation. Egusi adds both nutrition and thickens the sauce beautifully. For vegetarian version, omit the smoked fish but add extra egusi. Palm oil is essential for authentic flavor and helps the body absorb vitamins from the greens. The stew should be thick enough to eat with fufu or yam.