Nutrition
Kontonmire stew
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Kontonmire stew
Kontomire stew is a well-known Ghanaian stew made from the leaves of cocoyam plant.
It can be made solely with the leaves of the cocoyam or taro plant but it can also be mixed with agushi seeds.
Ingredients
– kontomire leaves
– 2 tablespoonfuls of ground shrimp
– 3 large smoked mackerel
– One momoni
– One koobi
– -4 large tomatoes
– 5 scotch bonnets
– ½ cup of palm oil
– 3 tablespoonfuls of agushi
– 1 large onion
2 tablespoonfuls of powdered pepper
Preparation
-Wash, remove the stems and slice the kontomire or cocoyam/taro leaves.
-Blend tomatoes,onion, scotch bonnets and pepper
-For the Koobi, boil and throw out the water to get rid of some of the salt.
-Put saucepan on the fire, pour palm oil.
-Add momoni and sliced onions to it.
-Add blended tomatoes, onion, scotch bonnets and pepper.
– Allow it to simmer for five minutes and add smoked mackerel and Koobi to it.
-Add a bit of water if the stew is too dry and then add the ground agushi.
-Finally, add the kontomire and stir stew.
-Leave to cook thoroughly and then turn off the heat.
Serve with plantain, yam, cocoyam or rice.
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
