Ghanaian Cocoyam Leaf Stew with Smoked Fish and Beef

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A beloved Ghanaian comfort dish, this hearty stew brings together tender cocoyam leaves, flaky smoked fish, and slow-simmered beef in a rich palm oil sauce. Served traditionally with boiled yam, fried plantain, or banku, it captures the deep, earthy flavors of West African home cooking.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 5 gFiber
• 5 gSugar
• 38 gProtein
• 820 mgSodium
• 1180 mgPotassium
• 275 mgCalcium
• 5 mgIron
• 42 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the meat and smoked fish

• 1 lb beef stew meat, cubed
• 1/2 lb smoked mackerel, bones removed and flaked
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 teaspoon salt
• 1 Maggi seasoning cube

For the stew

• 2 lbs fresh cocoyam leaves, washed and finely shredded
• 1/2 cup palm oil
• 1 large onion, finely chopped
• 4 Roma tomatoes, chopped
• 2 tablespoons tomato paste
• 2 Scotch bonnet peppers, whole or pierced
• 1 teaspoon salt, or to taste
• 1 teaspoon dried shrimp powder, optional

Directions

1. Place beef in a pot with sliced onion, garlic, ginger, salt, and seasoning cube. Cover with water and simmer for 25-30 minutes until tender. Reserve the cooking stock.
2. Heat palm oil in a heavy pot over medium heat until hot but not smoking. Add chopped onion and sauté for 3 minutes until softened.
3. Stir in chopped tomatoes and tomato paste. Cook for 8-10 minutes, stirring often, until the mixture thickens and oil begins to separate at the edges.
4. Add the shredded cocoyam leaves and Scotch bonnet peppers. Pour in 1 cup of the reserved meat stock, stir well, cover, and simmer for 12-15 minutes until the leaves are tender and silky.
5. Add the cooked beef along with its remaining stock and the flaked smoked fish. Stir gently to combine without breaking up the fish too much.
6. Cover and simmer for another 8-10 minutes so the flavors meld. Remove the whole Scotch bonnets if you prefer less heat, or leave them in for extra kick.
7. Taste and adjust salt. Serve hot in bowls alongside boiled yam, fried ripe plantain, banku, or steamed rice.

Cook’s Notes

• Wear kitchen gloves when shredding cocoyam leaves; their natural calcium oxalate crystals can irritate the skin.
• Do not substitute palm oil with vegetable oil; the deep red color and earthy flavor are essential to the dish.
• For a richer stew, add a small piece of dried ogiri or dawadawa (fermented seed) when simmering the leaves.
• If cocoyam leaves are unavailable, baby spinach or amaranth greens can stand in, though the flavor and texture will differ.
• The stew thickens as it sits; loosen leftovers with a splash of water when reheating.

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