Kontomire Stew (Ghana) Recipe

Name: Kontomire Stew (Ghana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 olive oil; 1 onion small, white, small dice; 1 hot peppers very small dice; 2 tomatoes seeded and diced, shock and peel if you want; 15 ounces tomato sauce; 2 tablespoons dried bonito flakes; 1/4 cup hot water; 1 teaspoon cayenne powder; hot chili powder; 1/4 teaspoon crushed red pepper; 8 cups fresh spinach stems removed; 10 shrimp large raw, peeled and deveined

Servings: persons

4 olive oil
1 onion small, white, small dice
1 hot peppers very small dice
2 tomatoes seeded and diced, shock and peel if you want
15 ounces tomato sauce
2 tablespoons dried bonito flakes
1/4 cup hot water
1 teaspoon cayenne powder
hot chili powder
1/4 teaspoon crushed red pepper
8 cups fresh spinach stems removed
10 shrimp large raw, peeled and deveined

1
Heat about 4T of oil in large pan and add onions. Cook about 5 minutes or until softening and beginning to brown. (Don't burn!) Add peppers and cook another 5 minutes. Add oil if product gets dry or onions start to burn. Add tomatoes and garlic, and cook for 10-15 minutes, again being careful not to burn the onion and garlic. During this time, when product gets dry, gradually add the bonito flakes and water and stir.
2
Add the tomato sauce, cayenne and crushed red pepper, and cook for another 10-15 minutes, stirring occasionally. The mixture will be very thick.
3
Add the spinach and raw shrimp, cover. Cook until spinach is wilted and shrimp is just cooked through, about 10 minutes, stirring occasionally to turn shrimp.
4
Serve with plain white rice, or more traditionally, boiled plantains. Traditionally eaten with the bare right hand, but we'll let you use a fork.

1191

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 olive oil, 1 onion small, white, small dice, 1 hot peppers very small dice, 2 tomatoes seeded and diced, shock and peel if you want, and more.

Yes, Kontomire Stew (Ghana) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kontomire Stew (Ghana)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions