KONTOMIRE (SPINACH) JOLLOF RICE RECIPE

Inspired by the Nigerian native Jollof rice, I decided to create this recipe with my own twist. No sooner had I uploaded the video, did I receive comments like 

‘OMG, why didn’t I ever think of this’?

‘I can’t wait to try this’!

In Ghana, rice and Kontomire stew are cooked separately and enjoyed together; Where as in Nigeria it’s cooked together and named Iwuk Edese (native Jollof rice)dish which is synonymous with the Efik people of the South Eastern part of Nigeria. 

 The inclusion of Koobi gives the dish an umami taste coupled with the smokiness of the fish (if using smoked fish). 

Steaming the salted Fish in  water, Onion and chillies gives the broth and aromatic taste, which works perfectly with this dish.

I grilled my own Makerel for this recipe but you can use smoked Mackerel for this recipe or any smoked fish of your choosing.

Be warned, this is one flavour packed rice that you’ll come back for more. 

Here are the list of ingredients for this recipe ;

INGREDIENTS 

200g of chopped Kontomire leaves or Spinach

20ml of Zomi or Palm oil

1 large Onion

10 Kpakposhito or 1 Habanero chilli

30g of salted Fish or Koobi

1 large smoked Mackerel 

30g of a Ginger, Onion & Aniseed blend

1 tspn of Chilli powder (if not using Habanero chilli)

40g of Tomato purée 

1 tablespoonful of Shrimp powder

300g of Basmati rice

150g of Prawns

150ml of Fish stock or Water

Optional Salt

METHOD

You can make this dish with your preferred smoked  fish.

If you’re using Cocoyam leaves, finely chop it and steam for about 5-7minutes before adding it to the rice.

It’s best to use Zomi (spiced Palm oil) for this recipe, as it enhances the flavour of the dish.

Wash your rice till the water runs clear and soak it in hot water for about 10-15minutes. This quickens the cooking time of the dish

To make this recipe watch the video below:

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All photos, videos and recipes are by the owner of this blog.

SPINACH & MELON SEEDS (EGUSI)

'Kontomire'(Cocoyam leaves)and Egusi (Melon seeds) stew are staples in most Ghanaian homes and can be made with meat, shellfish and fish. It's best served with boiled Yam, Cocoyam, Plantain, Cassava or steamed rice. I've substituted the Cocoyam leaves for Spinach. 

Ingredients:

Serves 8

2 bags of Spinach (2 bundles of Cocoyam leaves, washed and chopped roughly)

1 large onion cut lengthways

1 Habenero pepper /10 Kpakpo shito (Popular Ghanaian chillies)

4 large diced tomatoes

2 tablespoons of Palm oil

2 large size smoked Mackerel (remove the skin, bones, head and discard)

2 perfectly ripened oily Avocado cut into chunks.

1 teaspoon of grated ginger.

2 litres of water

Half a teaspoon of salt.

125g of ground Egusi (Melon seeds)

Method: 

Place a saucepan on a medium heat and add the Palm oil

Once the oil melts, add the onion and fry gently for about 1 minute. 

Then add the chillies and fry for a further minute. 

Add the ginger and fry for 30 sec

Add the tomatoes and cook for a further 5 minutes (stir the sauce to prevent it from burning).

Then add the Mackerel to the sauce and cook for a further 3 minutes. 

In a separate bowl add 200ml of water to the Egusi (Melon Seeds) and mix till you have a double cream consistency. 

At this stage reduce the temperate to a low heat and add the Egusi sauce. 

Cover this  and allow the sauce to steam the Egusi for about 5 minutes. 

Take care in stirring the sauce as you don't want to break the Mackerel into tiny pieces. 

On a high heat boil the Cocoyam leaves for about 8 minutes or if you're using Spinach leaves, just blanch them for 30 seconds.

To blanch spinach;

Bring water to a boil in a saucepan. 

Take the saucepan off the heat and add the washed spinach. 

Mix it thoroughly for 30 seconds (till the spinach wilts).

Drain the spinach into a colander and run it under cold water, (this stops the spinach from cooking further and maintains it's green colour).

Make sure you squeeze any excess water out of the Spinach. 

Using an earthen ware pot or a food processor add the spinach, some chillies from the sauce (if using Kpakpo Shinto) and blend/grind to a smooth paste.

The traditional earthen ware clay mortar with it's wooden pestle.

Add the Spinach to the sauce and mix together evenly, still taking care not to break the Mackerel into pieces. 

Cook for a further 2 minutes and turn off the heat.

Serve with either boiled Yam,Cocoyam, Plantain, Cassava or steamed rice and Avocado. 

Best with homemade pineapple and ginger juice. Enjoy! All photos and recipes are by the owner of this blog. 

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