Kontomire abomu from Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past (page 158) by Eric Adjepong and Korsha Wilson

  • Scotch bonnet pepper
  • green plantains
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Allow dried fish to soak for at least 8 hours, or overnight. Can substitute any dried white fish for koobi, spinach for cocoyams, and habanero pepper for Scotch bonnet pepper.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow dried fish to soak for at least 8 hours, or overnight. Can substitute any dried white fish for koobi, spinach for cocoyams, and habanero pepper for Scotch bonnet pepper.

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