Kontomire Stew (Ghana)

• 4 olive oil
• 1 onion small, white, small dice
• 1 hot peppers very small dice
• 2 tomatoes seeded and diced, shock and peel if you want
• 15 ounces tomato sauce
• 2 tablespoons dried bonito flakes
• 1/4 cup hot water
• 1 teaspoon cayenne powder
• hot chili powder
• 1/4 teaspoon crushed red pepper
• 8 cups fresh spinach stems removed
• 10 shrimp large raw, peeled and deveined

1. Heat about 4T of oil in large pan and add onions. Cook about 5 minutes or until softening and beginning to brown. (Don't burn!) Add peppers and cook another 5 minutes. Add oil if product gets dry or onions start to burn. Add tomatoes and garlic, and cook for 10-15 minutes, again being careful not to burn the onion and garlic. During this time, when product gets dry, gradually add the bonito flakes and water and stir.
2. Add the tomato sauce, cayenne and crushed red pepper, and cook for another 10-15 minutes, stirring occasionally. The mixture will be very thick.
3. Add the spinach and raw shrimp, cover. Cook until spinach is wilted and shrimp is just cooked through, about 10 minutes, stirring occasionally to turn shrimp.
4. Serve with plain white rice, or more traditionally, boiled plantains. Traditionally eaten with the bare right hand, but we'll let you use a fork.

olive oil, onion, peppers, tomatoes, tomato sauce, bonito flakes, hot water, cayenne powder, hot chili powder, red pepper, fresh spinach stems removed, shrimp

Taken from www.yummly.com/recipe/Kontomire-Stew-_Ghana_-1661335 (may not work)