Ingredients

  • ¼ cup Palm Oil or Vegetable Oil
  • 1 maggie cube
  • ½ salmon
  • Pepper
  • Agushie
  • Garlic
  • Chopped kontomire
  • 1 chopped onions
  • 3 large diced tomato
  • Yam

Directions

  • Heat the oil in a medium pan and fry the onions and garlic until golden. Add pepper and the tomatoes.
  •  Cook for 10 to 15 minutes on low heat, stirring regularly but not continuously.
  • Wash kontomire and cook until it becomes soft.
  • Wash salmon, remove all bones and break into pieces and add to the stew.
  • Pour agushie in a bowl, add salt and stir. Add the maggie cube and mixture to the stew
  • Drain any water from thawed out kontomire and add the it to stew. Cover and simmer on low heat for 10 to 15 minutes.
  • Stir regularly, taking care not to break up the fish too much.
  • Allow to simmer under low heat while you peel the yam.
  • Cut into cubes, wash twice and boil with enough water. Add salt.
  • When yam is soft, pour water and transfer to plate.
  • Serve yam and kontomire stew.