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Kontomele Sauce



Kontomele Sauce - Vegetarian spinach sauce

1000 g kontomele ( leaves from cocoyam ) or spinach
120 g egusi ( ground melon seed )
6 fresh middle size tomatoes
2 big onions
1 tsp fresh ground pepper
1 garlic clove, finely crushed
ginger, finely chopped
1 tsp curry
120 ml vegetable oil or palm oil
100 ml vegetable stock
1 Tsp salt




Wash the kontomele cut it in strips and place it in a bowl. Place the egusi in a bowl, add a little bit of water and stir it to become a paste. Heat the oil in a sauce pan, add the onions, pepper, garlic, ginger, curry and salt. Let it cook for about 10 minutes. Add the tomatoes, the vegetable stock and let it cook, until the tomatoes are tender. Add the egusi and let it cook for sometime, stir it once in a while. Add the kontomele and let let it cook until it`s tender. Serve with yam, potatoes, plantain, cocoyam, etc.