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Ampesi with Kontomire Abom (Boiled Root Tubers with Cocoyam Leaf and Palm Oil Relish)
Tender boiled yam and plantain paired with a vibrant, smoked-fish infused cocoyam leaf abom stewed in hot palm oil.
The story
Ampesi with Kontomire Abom is the quintessential Akan comfort meal, celebrated across the Ashanti and Eastern regions of Ghana for hearty midday family feasts. Cocoyam leaves (kontomire) are lightly steamed and traditionally ground in an asanka (grooved clay mortar) alongside aromatic Scotch bonnets and cured fermented fish (momone). A defining technique involves scorching rich red palm oil before pouring it directly over the pulverized greens, flash-cooking the relish while preserving its vibrant chlorophyll and mineral depth.
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