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Loading...A beloved Ghanaian home-cooked dish, boiled yam (ampesi) is served alongside a richly flavored stew of cocoyam leaves simmered with smoked fish, tomatoes, and palm oil. It is hearty, deeply savory, and traditionally enjoyed as a comforting everyday meal across the country.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 17 gFat
- 4 gSaturated Fat
- 62 gCarbs
- 7 gFiber
- 6 gSugar
- 23 gProtein
- 720 mgSodium
- 1180 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 34 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the boiled yam
- 2 lbs fresh yam (pona or white yam), peeled and cut into 2-inch chunks
- 6 cups water
- 1 teaspoon salt
For the kontomire (cocoyam leaf) stew
- 1 large bunch fresh kontomire/cocoyam leaves (about 4 cups chopped)
- 1 lb smoked mackerel or smoked tilapia, deboned and flaked
- 3 tablespoons palm oil
- 1 large red onion, finely chopped
- 3 ripe tomatoes, blended
- 2 scotch bonnet peppers, blended (seeds removed for less heat)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 cup roasted groundnuts, crushed
- 1 small onion bulb, sliced into rings
- 1 teaspoon salt, plus more to taste
- 1/2 cup reserved cocoyam leaf cooking water
To serve (optional)
- 4 hard-boiled eggs, peeled and halved
- 1 ripe avocado, sliced
- Lime wedges
Directions
- Place the yam chunks in a large pot, cover with the water, add salt, and bring to a boil over high heat. Reduce the heat to medium and simmer for 20–25 minutes until the yam is fork-tender but still holds its shape. Drain and keep warm.
- While the yam cooks, prepare the kontomire: rinse the cocoyam leaves in several changes of cold water to remove grit, chop them finely, and blanch in a small pot of boiling water for 3 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- Heat the palm oil in a medium saucepan over medium heat. Add the chopped onion, garlic, and ginger and sauté for 4–5 minutes until softened and fragrant, stirring to prevent burning.
- Stir in the blended tomatoes and scotch bonnet peppers and cook for 8–10 minutes until the mixture thickens and the oil begins to separate at the edges.
- Add the flaked smoked fish, crushed groundnuts, and salt. Stir gently to combine, then fold in the blanched kontomire along with the reserved cooking liquid. Cover and simmer for 10–12 minutes to let the flavors meld.
- Taste and adjust seasoning, then stir in the sliced onion bulb rings just before serving to keep a slight crunch.
- Arrange the warm boiled yam on a platter or individual plates, spoon the kontomire stew generously over and beside it, and garnish with hard-boiled egg halves, avocado slices, and lime wedges.
- Serve immediately while hot, traditionally eaten by hand or with a fork, alongside extra pepper sauce if desired.
Cook’s Notes
- Always wash cocoyam leaves thoroughly; they often harbor grit that can ruin the texture of the stew.
- Do not overcook the kontomire — simmer just until wilted and tender to preserve its earthy flavor and nutrients.
- For a more traditional taste, use a combination of smoked and dried fish, or add a tablespoon of ground dried crayfish.
- Pona yam is preferred in Ghana for its pale, firm flesh that does not turn mushy when boiled.
- Serve with freshly made shito or a small bowl of extra palm-oil-based pepper sauce for an authentic kick.
