How to Prepare Abomu (Kontomire Leaves and Unripe Plantain)

March 15, 2020 0 Comments

How to Prepare Abomu (Kontomire Leaves and Unripe Plantain)

Abomu is a delicious and nutritious meal prepared in Ghana. This meal doesn’t just appease your taste buds. The unripe plantain enriches your heart, treats anaemia and neuritis and helps with the circulatory and digestive system. Its source of vitamin A, B6 and C helps with better vision, better skin complexion, builds immunity against diseases and free radicals.

Cocoyam leaves (kontomire) contain calcium as phosphorus, protein, a little fat, iron and carbohydrate. The leaves also contain Vitamin C a powerful antioxidant for helping to prevent cardiovascular disease, strokes, and cancer

A dish made in heaven! Let's get into the preparation now.

NB: Dry salted fish (koobi) can be very salty. You may want to soak it in water for a couple of hours to get rid of some salt. 


  • 1 Medium-sized onion,
  • 6 Kpakpo shito (Pettie Belle Petter) or any chilli of choice,
  • 2 Medium-sized fresh tomatoes,
  • 1 Piece of Koobi (salted dry tilapia)
  • 1 Tablespoon of salt
  • About 10 leaves of Kontomire (cocoyam leaves)
  • 2 Maggie cubes crushed into powder (optional)
  • 1 ladle of Palm Oil
  • 2-3 fingers of Unripe or Ripe plantain
  • Eggs and Pear


1. Wash the cocoyam leaves (kontomire) thoroughly and remove the stalk from the vine. Place the leaves in a pot, add water and steam for at least 10 minutes.

2. Steam the tomatoes, onions, koobi and pepper in a different pot. Turn off the heat when contents are tender.

3. Place the chilli, onion and a piece of the koobi in an asanka (earthenware bowl) and mash it with the pestle. If you don’t own an asanka, you can use a blender, however you will not get the same texture and earthy flavour which comes from the asanka.

4. Add the tomatoes to the bowl.  Grind until you have an even paste with the onion-chilli mixture.

5. Add the cooked cocoyam leaves (kontomire) and grind well into the mixture.

6. Check the seasoning at this point and add the Maggie powder. Stir well and check if the seasoning is ok. You may not need any more salt at this point. Remember, koobi is salty.

7. Steam the other piece of tilapia (koobi) and fry in your palm oil.

7. Pour the palm oil over the kontomire mixture and gently stir. Our sauce is ready!

8.  Place your tilapia (koobi), boiled eggs, pear slices and enjoy this delicious meal with boiled plantain.

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