Kontomire Stew

Rinse the cocoyam leaves, slice them into thin strips, pour in 150 ml water and cook covered for 10 minutes; stir once, then remove from heat.

Mix the ground egusi seeds with 100 ml water into a thick paste.

In a heavy pot, heat the palm oil over medium heat, add the onion and fry for 4–5 minutes until softened.

Add the garlic, ginger, tomatoes and chili pepper, and simmer for 8–10 minutes, until the tomatoes break down and the sauce thickens slightly.

Add the smoked fish and 150 ml water, stir gently and simmer for 5 minutes.

Stir in the egusi paste, season with salt to taste, and cook over low heat for 5–8 minutes; don't whisk the sauce, just gently run a spoon along the bottom of the pot.

Add the cooked cocoyam leaves along with their liquid, stir and simmer for another 5 minutes, until the stew becomes thick and uniform.