-
originate from the
people of Elmina.
Kontomire stew is a stew made from
cocoyam leaves (known in the Akan
language as "
kontomire"),
commonly prepared in the home...
- may also be
referred to as taro, old cocoyam, arrowroot, eddoe, macabo,
kontomire or
dasheen and
originate from the
region of
Southeast Asia. Xanthosoma...
- and dinner, the main
variants are waakye,
plain rice and stew (either
kontomire or
tomato gravy),
fried rice and
jollof rice.
Ghanaian literature is literature...
- is used to
prepare Ghanaian foods such as
garden egg stew, okro stew,
kontomire stew and
other local Ghanaian cuisines.
Koobi is
processed by placing...
- oils.
Common Ghanaian soups are
groundnut soup,
light (tomato) soup,
kontomire (taro leaves) soup, palm nut soup,
ayoyo soup and okra soup. Ghanaian...
-
Ahafo Region of Ghana. It is made from
cocoyam leaves (locally
called kontomire)
together with
other ingredients (tomatoes, snails,
smoked fish, onions...
- Gautier-Béguin 2001). The
fruit is also used in
Ghanaian cuisine, in
stews such as
kontomire stew. In
Tamil Nadu, India, the
fruit is
consumed directly, or as cooked...
- (deep-fried slices,
about 1 mm (1⁄32 in) thick).
Cocoyam leaves,
locally called kontomire in Ghana, are a po****r
vegetable for
local sauces such as
palaver sauce...
- No Mai
Kharcho Khash Khichra K****sh K****sh
bademjan Kokotxas Konro Kontomire stew Köttsoppa
Krentjebrij Kubbeh Lamb in Chilindrón
Lentil soup Light...
- No Mai
Kharcho Khash Khichra K****sh K****sh
bademjan Kokotxas Konro Kontomire stew Köttsoppa
Krentjebrij Kubbeh Lamb in Chilindrón
Lentil soup Light...
