Ghanaian Plantain and Bean Stew (Kontomire Stew) – A Flavorful Dish for Everyday Enjoyment

Allergens

Soy (from soybean cowpeas)

Ingredients

• 2 large ripe plantains
• 1 cup dried cowpeas or black
• eyed peas, soaked overnight
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 cup kontomire leaves (also known as Amaranthus hybridus), chopped
• 1/4 cup palm oil or vegetable oil
• 2 cups water or chicken broth
• Salt and pepper to taste

Instructions

1. Peel the plantains and cut them into 1 inch chunks. Set aside.
2. In a large pot, heat the palm oil or vegetable oil over medium heat. Add the onions and garlic, sautéing until they are translucent and fragrant.
3. Stir in the chopped tomato and continue to cook for another 5 minutes, allowing the tomatoes to break down and release their juices.
4. Drain the soaked cowpeas or black eyed peas and add them to the pot along with 2 cups of water or chicken broth. Bring the mixture to a boil, then reduce heat and simmer until the beans are tender, about 30 40 minutes.
5. Add the chopped kontomire leaves and plantain chunks to the pot, stirring gently to combine. Season with salt and pepper to taste. Continue to simmer for another 10 minutes or until the plantains are cooked through.
6. Serve hot over steamed rice or with plantain chips on the side for an extra crunch.

Chef’s Insight

The key to perfect plantains is to ensure they are ripe but not overly soft, giving a pleasant contrast in texture when combined with the creamy beans.

Notes

Pair this dish with our Ghanaian Peanut Soup for a complete meal experience.