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Main course · West African

Kontomire Stew with Eggs and Ampesi (Boiled Yam and Plantain)

50 min Serves 4 ~737 kcal/serving ~£9.50 (£2.38/serving) Dairy-freeGluten-freeVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g spinach
  • 100 g ground egusi (melon seeds)
  • 5 tbsp red palm oil
  • 2 onions
  • 3 ripe tomatoes
  • 1 scotch bonnet chilli
  • 4 eggs
  • 600 g white yam, peeled and cubed
  • 2 green plantain

Nutrition (per serving)

Calories
737 kcal
Protein
22.6 g
Carbohydrate
74.1 g
of which sugars
10.4 g
Fat
36.7 g
of which saturates
12.7 g
Fibre
14.2 g
Salt
0.52 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    For the ampesi, put the yam chunks and the peeled green plantains, cut into 3 pieces each, in a pan of salted water. Boil for 20-25 minutes until tender all the way through, then drain. (No yam? Use floury potatoes.)

  2. 2

    Meanwhile, boil the eggs for 9 minutes, cool in cold water and peel. Mix the ground egusi (agushi) with 5 tbsp water to a paste; blitzed pumpkin seeds work if you cannot find it.

  3. 3

    Kontomire is young cocoyam leaf; spinach is the supermarket swap. Wash and roughly chop the spinach.

  4. 4

    Heat the red palm oil in a large pan over a medium heat, add the chopped onions and fry for 5 minutes. Add the chopped tomatoes and finely chopped scotch bonnet and cook for 8 minutes until soft.

  5. 5

    Spoon in the egusi paste and leave for 3 minutes, then stir gently and cook for 5 minutes until it forms soft curds. Add the spinach in handfuls, stirring until wilted, and simmer for 3 minutes. Season with salt.

  6. 6

    Halve the eggs and nestle them into the stew. Serve with the boiled yam and plantain.

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