Editorial sample recipeGhanaianintermediateHalalGluten-FreeDairy-Free

Ghanaian Kontomire Spinach Stew With Tilapia

Name: Ghanaian Kontomire Spinach Stew With Tilapia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 1.25 lb Tilapia fillets, cut into 2-inch chunks; 8 oz Fresh baby spinach, washed and coarsely chopped; 0.5 cup Raw ground pumpkin seeds, finely ground; 3 tbsp Red palm oil; 1 medium Yellow onion, finely diced; 2 medium Roma tomatoes, chopped; 1 tsp Fresh ginger, finely grated; 1 small Scotch bonnet pepper, minced; 0.5 cup Warm water

A vibrant, traditional Ghanaian green stew enriched with ground seed paste, warm spices, and tender poached tilapia fillets.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Steam-Curdling Seed Paste

Steaming seed paste atop a cooking base without stirring allows proteins to set into tender curd-like bites.

Instructions

Step 1: Heat red palm oil in a deep skillet over medium heat for 1 minute.
Step 2: Add diced yellow onion, grated ginger, and minced Scotch bonnet pepper; sauté for 4 minutes until onion is softened.

Step 3: Add chopped tomatoes and cook for 5 minutes, mashing slightly until reduced to a coarse sauce.

Step 4: Mix ground pumpkin seeds with warm water into a thick paste, then spoon small mounds into the sauce without stirring; cover and steam for 4 minutes to curdle slightly.

Step 5: Gently break up the pumpkin seed clusters, then fold in chopped spinach and cook for 3 minutes until wilted.

Step 6: Nestle tilapia chunks gently into the greens, cover skillet, and simmer over low heat for 8 minutes until fish is cooked through.

Cooking tips

Ground pumpkin seeds replicate egusi seeds commonly used in West African cooking, adding body and rich protein.
Handle tilapia pieces carefully after poaching to keep the fish fillets intact.
Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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