• Ingredients

1/2 Cup Egusi

1 Large Smoked Salmon

Fried meat (optional)

Tomatoes

Large Onions

Ginger

Cocoyam Leaves (Nkontomire)

Garlic

3 Red Chillies

Palm Oil

Spices

Gari

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  • Method

Wash all vegetables.

Wash the leaves thoroughly with lukewarm water.

Cut the nkontomire leaves into strips and boil with enough water.

Blend tomatoes, 1 onion, pepper, ginger, and garlic together.

Heat palm oil in a saucepan over medium heat.

Pour oil into a saucepan and set over medium-high heat.

Saute sliced onions for 3 minutes

Add blended ingredients and allow to cook for about 5 minutes.

Remove bones from salmon and cut into cubes and add to stew.

Add spices and fried meat.

Put egusi in a bowl, add water, salt and stir to form a paste.

Add to stew and allow to simmer for 3-5 minutes.

Drain the water from the kontomire and add to stew.

Allow simmering under low heat for 5 - 7 minutes

For the Eba:

Boil water and pour gari into a large bowl.

Slowly mix hot water with gari using a wooden spoon until it forms a soft but firm dough - firm enough to hold its shape.

Use a wooden spoon to shape the eba into a round shape and serve with the palava sauce.