Kontomire Abomu (Ghanaian Spinach and Aubergine Mash) with Ampesi

Ingredients

• 400 g spinach
• 1 aubergine
• 4 tbsp red palm oil
• 1 red onion
• 1 scotch bonnet chilli
• 2 ripe tomatoes
• 10 g fresh root ginger
• 3 green plantain
• 400 g sweet potatoes
• 2 ripe avocados

Method

1. 1

   For the ampesi, peel the green plantains and sweet potatoes, cut into large chunks and boil in salted water for 20-25 minutes until tender (add the sweet potato after 8 minutes, as it cooks faster). Drain.

2. 2

   Meanwhile, cut the aubergine (the swap for Ghanaian garden eggs) into chunks and boil for 8 minutes until soft. Add the spinach (the swap for kontomire, cocoyam leaves) for the last minute, then drain well and squeeze out excess water.

3. 3

   Ghanaians grind abomu in an earthenware asanka; a pestle and mortar or a bowl and fork works. Pound or finely chop half the red onion, the scotch bonnet, ginger and tomatoes with 1/2 tsp salt to a rough paste.

4. 4

   Add the aubergine and spinach and mash together until well mixed but still textured. Season with salt.

5. 5

   Warm the red palm oil in a small pan with the remaining red onion, sliced, for 2 minutes, then pour it over the abomu.

6. 6

   Serve the abomu with the ampesi and sliced avocado.