Nkate Nknontomire Abomu



Nkate Nknontomire Abomu

Boiled cocoyam leaves ground with roasted groundnut and garnished with boiled egg, salted tilapia and slices of avocado
Prep Time 11 minutes
Cook Time 30 minutes
Total Time 41 minutes
Course Lunch, Sauces & Dips
Cuisine Ghanaian
Servings 6 People


  • Sauce Pan
  • Grinder
  • Earthen Ware


  • 1 Bundle Of Cocoyam Leaves
  • 1 Medium Dried Salted Tilapia
  • 5 Green Scotch Bonnet Peppers
  • 1 Medium Onion (Diced)
  • ¼ Cup Roasted Groundnut
  • 1 Stinky Fish Charred
  • Tsp Salt
  • ¼ Cup Palm Oil
  • 1 Medium Onion (Sliced)
  • 1 Medium Avocado (Sliced)
  • 3 Hard Boiled Eggs


  • Cut the stalk off the cocoyam leaves wash and wash in salt solution.
  • Bring to a boil over medium heat for 7 minutes and set aside.
  • Wash the salted tilapia and bring to a boil for 10 minutes and set aside.
  • Pour scotch bonnet pepper into an earthen ware bowl, add diced onion and grind into a smooth mixture.
  • Add roasted groundnut, grind, then add the stinky fish and grind.
  • Add the cooked cocoyam leaves and grind into a smooth mixture, then add salt and adjust to your taste.
  • Heat palm oil in a saucepan over medium heat, add sliced onion, stir until translucent and take off heat. pour on the ground cocoyam leaves mixture.
  • Stir to mix evenly and top with sliced avocado eggs and cooked tilapia.
  • Kontomire abomu is ready.
  • Serve with cooked yam or any tuber of your choice.


Keyword Abomu, Aborboi, African Recipes, Cocoyam Leaves, Nkate, Nkontomire

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