INGREDIENTS 1
10 pieces Kontomire leaves/cocoyam leaves
4 small sized tomatoes, sliced
1/4 cups turkey berries optional
3 medium-sized onions sliced
2 cloves garlic
1 medium-sized smoked salmon
1 cup melon seeds(agushie)
1 bottle palm oil
momoni optional
2 tbsp grounded shrimp
salt
pepper
seasoning cubes
Methods
Wash kontomire leaves with salted water to forestall tingling of hand. Then, at that point, cut kontomire into wanted stripes.
Pour knotomire stripes and turkey berries into a pan with little water and spot on high hotness.
Cover and heat to the point of boiling under medium hotness for around 10 minutes.
Turn the kontomire later around five minutes until mellowed and turkey berries are delicate. Eliminate from fire, strain and put away.
Douse melon seeds in water for around 20 minutes.
Mix two onions, garlic, tomatoes, pepper and turkey berries together. Fill a perfect bowl and put away.
Eliminate the tissue of the salmon, break into two and eliminate the bones, break into wanted sizes, put away.
Wash the doused melon seeds and put into a blender. Add about ¼ teaspoon salt and barely enough water to mix into a glue. Put away.
Empty palm oil into a medium pan, add half of the cut onions and momoni if utilizing. Cook until onions are relaxed and clear. Mix in mixed tomatoes, onions, garlic, turkey berries and pepper.
Bring to a stew on medium hotness. Add salmon, salt, preparing blocks and grounded shrimp then, at that point, cover and permit it to stew for around 7 to 10 minutes till sauce has thickened daintily
Include the mixed melon seeds, cover dish and decrease hotness to low. Allow it to stew 8 to 10 minutes or till the mixed melon seeds sets.
Tenderly mix in the steamed kontomire. Then, at that point, add the leftover cut onions, let stew for around five minutes till onions are relaxed.
Present with sweet potato, rice, cocoyam, cassava, plantains or yams.
Content created and supplied by: OhemaaLena2 (via Opera
News )