For generations, the smoky aroma of roasted plantain has been a familiar part of life on Ghana’s streets. Sold by roadside vendors, at busy markets, bus stations and neighbourhood corners, roasted plantain served with groundnuts remains one of the country’s most loved and affordable snacks.

Popularly known as Kofi Brokeman, the snack is a simple combination of roasted plantain and roasted groundnuts. Despite its humble ingredients, it has become deeply woven into Ghanaian food culture and continues to appeal to people of different ages.

The origin of the name Kofi Brokeman is largely rooted in Ghanaian folklore. One popular account suggests that a man named Kofi, who was known for selling roasted plantain, became so associated with the snack that his name eventually became attached to it.

Over time, the name became synonymous with roasted plantain served alongside groundnuts, giving the snack a distinctive identity that has survived through generations.

A Simple Combination With a Distinctive Taste

The appeal of Kofi Brokeman lies largely in its simplicity.

Plantains, which can be ripe or semi-ripe depending on personal preference, are placed directly over hot charcoal and carefully roasted. As the plantain cooks, its skin gradually becomes blackened while the inside softens and develops a rich, sweet and slightly smoky flavour.

The level of ripeness can significantly influence the final taste. Riper plantains tend to become sweeter and more caramelised when roasted, producing the soft, golden interior that many people associate with the perfect Kofi Brokeman.

The roasted plantain is traditionally paired with roasted groundnuts, creating a combination of soft and crunchy textures. The natural sweetness of the plantain blends with the nutty flavour of the groundnuts, making the snack both satisfying and filling.

More Than Just Plantain and Groundnuts

Although plantain and groundnuts remain the traditional pairing, Ghanaians have found different ways to enjoy the snack.

Some people eat roasted plantain with fresh coconut, while others prefer it with avocado, locally known as pear. Spicy pepper can also be added to give the snack an extra kick.

These combinations have helped keep Kofi Brokeman interesting while maintaining the basic character of the traditional snack.

Beyond its taste, the combination also provides a mixture of carbohydrates, fats, protein and fibre. Plantain provides carbohydrates and fibre, while groundnuts contribute protein and fats, making the pairing more substantial than many ordinary quick snacks.

Kofi Brokeman can be found in many parts of Ghana, particularly around busy roads, markets, lorry stations and residential areas.

Vendors often roast the plantains over charcoal in simple metal grills. The process produces smoke and a distinctive aroma that can travel through the surrounding area, often attracting customers before they even reach the vendor.

The preparation may appear straightforward, but achieving the right texture requires attention. The plantain has to be turned regularly so that it cooks properly without becoming excessively burnt on the inside.

Once ready, the blackened skin is peeled away to reveal the soft, roasted plantain inside. It is then served with groundnuts and, depending on the customer’s preference, other accompaniments.

A Snack Full of Memories

For many Ghanaians, Kofi Brokeman is about more than food.

It can bring back memories of buying roasted plantain after school, enjoying it during a long journey, stopping at a roadside vendor during a trip or sharing a plate with friends and family in the evening.

Its affordability has also contributed to its popularity. For many years, it has provided a convenient option for people looking for something filling without spending too much.

The snack has therefore remained relevant despite the growing number of modern food options available across Ghana.

Why Ghanaians Still Love Kofi Brokeman

Part of Kofi Brokeman’s enduring appeal is that it does not require complicated ingredients or elaborate preparation.

At its heart, it is simply roasted plantain and groundnuts. Yet the combination delivers sweetness, smokiness, crunch and a satisfying texture.

It also represents an important part of Ghana’s street-food culture, where ordinary ingredients are transformed through simple cooking methods into foods enjoyed by millions.

From the roadside vendor working over a charcoal grill to the customer waiting patiently for a fresh batch, Kofi Brokeman remains a familiar feature of everyday Ghanaian life.

The snack is also a reminder that some of the country’s most cherished foods do not necessarily come from expensive ingredients or elaborate recipes.

Sometimes, all it takes is a ripe plantain, a handful of roasted groundnuts, hot charcoal and a little patience.

And for many Ghanaians, that simple combination is enough to make Kofi Brokeman one of the country’s unforgettable street-food treasures.

Nkatenkwan, popularly known as Ghanaian peanut soup, remains one of the country’s most beloved traditional dishes. Rich, creamy and packed with flavour, the soup has earned a special place in Ghanaian homes and continues to be enjoyed at family gatherings, celebrations and everyday meals.

Prepared mainly with roasted groundnuts, tomatoes, fresh peppers, ginger and meat or fish, Nkatenkwan is known for its distinctive nutty aroma and naturally rich texture.

The soup can be enjoyed with a variety of Ghanaian staples, including fufu, omotuo (rice balls), banku and plain white rice, making it a versatile dish for different tastes and occasions.

Ingredients for Nkatenkwan:

To prepare a delicious pot of Ghanaian peanut soup, you will need:

• 2 cups smooth peanut paste made from 100% peanuts
• 2 medium onions
• 4 large tomatoes
• 2–3 fresh peppers, depending on your preferred level of heat
• 1-inch piece of fresh ginger
• 1 full chicken, mutton, beef, smoked fish or dried fish
• Salt, to taste
• Natural spices, including Malaispice Natural Seasoning
• 6–8 cups of water

How to Prepare Ghanaian Peanut Soup

1. Cook the peanut paste

Begin by placing the groundnut paste in a pot and adding about one cup of water.

Put the pot over low heat and stir continuously to prevent the paste from sticking to the bottom of the pot or forming lumps.

Allow the peanut paste to cook until it becomes smooth and the natural peanut oil begins to rise to the surface. Once it is properly cooked, remove it from the heat and set it aside.

Cooking the peanut paste properly is an important part of the process because it helps produce the characteristic rich flavour and smooth texture of traditional Nkatenkwan.

2. Prepare and cook the meat or fish

Wash your preferred meat thoroughly and place it in a separate pot.

Season it with salt, your preferred spices and Malaispice Natural Seasoning. Add enough water to cover the meat and allow it to cook until tender.

Chicken, mutton and beef can all be used, while smoked or dried fish can provide a different depth of flavour.

Once the meat is cooked and tender, check the amount of stock in the pot. Add more water if necessary to achieve the desired quantity of soup.

3. Add the peanut paste

Dilute the cooked groundnut paste with a little water until it becomes easier to pour.

Pass the diluted paste through a strainer directly into the pot containing the meat stock.

Straining the peanut mixture helps remove any remaining lumps and produces the smooth, creamy consistency associated with a well-prepared Nkatenkwan.

Stir gently and bring the soup to a gentle boil.

4. Add the tomatoes and peppers

Blend the tomatoes and fresh peppers until smooth.

Pour the blended mixture into the soup and stir gently to combine the ingredients.

Allow the soup to simmer until the tomatoes are properly cooked and the flavours have had enough time to blend together.

At this stage, the aroma of the groundnuts, meat, tomatoes and spices begins to come together to create the distinctive smell associated with Ghanaian peanut soup.

5. Know when your Nkatenkwan is ready

Nkatenkwan is ready when the natural peanut oil rises to the surface and the soup develops a rich, nutty aroma.

The consistency can be adjusted according to preference. If the soup is too thick, a little water can be added and allowed to simmer. If it is too light, it can be left to cook for longer until it reaches the desired thickness.

The final result should be rich, smooth and flavourful.

Ghanaian peanut soup can be paired with several popular staples.

It is traditionally enjoyed with fufu, but it also goes well with omotuo (rice balls), banku and plain white rice.

For many Ghanaian households, the combination of hot Nkatenkwan and fufu remains a particularly satisfying meal.

Tips for Making Rich and Creamy Nkatenkwan

For the best results, it is important to use 100% natural peanut paste without added sugar or oils. This allows the natural flavour of the groundnuts to shine through.

The peanut paste should also be cooked carefully over low heat. Stirring continuously helps prevent it from burning or sticking to the bottom of the pot.

Another important tip is to allow the soup to simmer gently rather than boil rapidly. Gentle cooking gives the groundnuts enough time to cook properly while allowing the flavours from the meat, tomatoes, peppers and spices to blend.

The soup should also be stirred occasionally during cooking to ensure that the peanut mixture remains evenly distributed.

Beyond its rich taste, Nkatenkwan represents the enduring appeal of traditional Ghanaian cooking. It’s simple combination of groundnuts, vegetables, spices and meat or fish can produce a deeply satisfying meal that has remained popular across generations.

Whether served during a family gathering, prepared for a special occasion or enjoyed as an ordinary home meal, Nkatenkwan continues to be one of the dishes that keeps Ghanaian culinary traditions alive.

At Malaifoods, the goal is to celebrate these familiar flavours and make it easier for people to appreciate and recreate Ghanaian dishes, one recipe at a time.

Oranges have become more than just a refreshing fruit in Ghana, forming part of everyday life for many households across the country.

From busy roadside fruit stalls to vibrant local markets, piles of bright, juicy oranges are a familiar sight. The fruit is enjoyed in several ways, whether eaten fresh under the afternoon sun, squeezed into homemade juice or shared among family and friends.

Beyond their refreshing taste, oranges are also valued for their nutritional benefits. The fruit contains vitamin C, fibre, antioxidants and potassium, nutrients that can contribute to a healthy lifestyle.

Vitamin C is known for its role in supporting the immune system, while antioxidants help protect the body’s cells from oxidative stress. The fibre in oranges can also support healthy digestion, while potassium contributes to several important functions in the body.

For many people, an orange therefore offers more than a simple snack. Its combination of sweetness, juiciness and nutritional value makes it a convenient option when looking for a refreshing and nutritious pick-me-up.

One of the qualities that makes oranges popular is their versatility.

The fruit can be peeled and eaten fresh as a quick snack or added to fruit salads for extra flavour and freshness. Oranges can also be blended into smoothies or squeezed to make fresh juice.

The usefulness of the fruit extends beyond its flesh. Orange zest can provide a fragrant citrus flavour to cakes, cookies, marinades, sauces and a variety of desserts.

The bright citrus taste can also complement savoury meals, adding freshness and a distinctive flavour to different dishes.

When buying oranges, consumers are advised to look for fruits that feel heavy for their size. A heavier orange can often indicate that it contains a good amount of juice.

Good oranges should also have firm, relatively smooth skin and a fresh citrus aroma.

Proper storage can help maintain the fruit’s freshness. Oranges intended for consumption within a few days can be kept at room temperature, while refrigeration can help them remain fresh for a longer period.

With their nutritional value, refreshing taste and wide range of uses, oranges continue to hold a familiar place in Ghanaian homes—from the roadside fruit seller to the family kitchen.

Palava Sauce, popularly known as kontomire stew, is one of Ghana’s most loved traditional dishes. Rich, flavorful and packed with nutritious ingredients, the dish is commonly enjoyed with boiled yam (ampesi), rice, plantain or boiled eggs.

A well-prepared palava sauce is easily recognised by its deep green colour, which comes from the kontomire leaves. Overcooking the leaves can cause them to lose their vibrant appearance and fresh flavour, making careful preparation an important part of the cooking process.

Interestingly, the name Palava Sauce is believed to be connected to the word palaver, meaning a long discussion, debate or argument. The word originated from the Portuguese word palavra, meaning “word” or speech.

While no one knows exactly how the popular stew got its name, one theory suggests that it was traditionally eaten during long community conversations. Another theory humorously suggests that the dish’s many ingredients appear to argue together in the pot before finally coming together to create its distinctive flavour.

Ingredients

To prepare Palava Sauce, the following ingredients are needed:

1 bunch of kontomire (cocoyam leaves) or spinach as an alternative

1 ladle of palm oil (zomi)

2 pieces of momone

Pepper

2 medium-sized tomatoes

2 large onions

1 cup of agushie (egusi or melon seeds)

Grilled salmon or tuna

Koobi

Salt, if necessary

Preparation

Before cooking, separate the kontomire leaves from their stalks and wash them thoroughly in salted water. The leaves are then chopped and set aside.

The tomatoes and pepper are steamed for about five minutes until they become slightly soft. While this is being done, the tuna or salmon is broken into bite-sized pieces and set aside.

The steamed tomatoes, pepper and one onion are blended into a smooth mixture. In a separate blender, the agushie is mixed with a little water and blended into a smooth paste.

The zomi is then heated over low heat before the koobi is added and gently fried until it releases its rich, smoky aroma. Remove the koobi from the oil and set aside.

Using the same oil, the chopped onions and momone are sautéed until fragrant. Momone serves as a natural seasoning and gives the dish a rich depth of flavour. Since both momone and koobi are naturally salty, little or no additional salt may be required.

The blended tomato and pepper mixture is then poured into the pot and allowed to simmer for about two minutes. The grilled tuna or salmon, blended agushie and fried koobi are added and stirred gently.

The sauce should cook over low heat for approximately 10 minutes, with occasional stirring to ensure that the agushie cooks properly.

Once the oil begins to separate and rise to the surface, it is an indication that the agushie is ready. The chopped kontomire leaves are then gently folded into the sauce and cooked for only five minutes.

Cooks are advised not to overcook the kontomire, as this can cause the leaves to lose their deep green colour and fresh taste.

The finished Palava Sauce can be served hot with ampesi, rice, plantain or boiled eggs, although many food lovers consider it especially delicious when paired with rice.

At Malai Foods, the signature Palava Sauce is given a unique twist. It is prepared with vegetable oil, made extra spicy, and finished with tender mutton, creating a bold and unforgettable version of the traditional Ghanaian dish.

Nkontomire, also known as kontomire, remains one of the most treasured leafy vegetables in Ghanaian cuisine, bringing generations together through its rich flavour, versatility and deep connection to traditional home cooking.

Known in Twi as the edible leaves of the cocoyam plant, nkontomire is particularly popular in southern Ghana, where it has become a staple ingredient in many homes. When properly prepared, the leafy vegetable has a mild, earthy flavour and a soft, velvety texture that blends perfectly with palm oil, smoked fish, eggs and avocado.

Although it is sometimes compared to spinach, nkontomire has a richer and more robust flavour. Spinach may be used as a substitute when cocoyam leaves are unavailable, but the two vegetables are not the same.

Beyond its distinctive taste, nkontomire is also valued for its nutritional benefits. It contains important nutrients, including vitamins A and C, iron, calcium, potassium and dietary fibre, making it both a delicious and nourishing part of the Ghanaian diet.

Over the years, Ghanaian households have developed different ways of preparing the popular green leaves. Among the most common dishes are Abom, kontomire stew, palava sauce and nkontomire soup.

Abom: A Taste of Tradition

One of the most traditional ways of enjoying nkontomire is through Abom, a freshly crushed kontomire dish often prepared and served in an earthenware pot.

The use of the traditional pot adds another layer of flavour to the meal, creating a combination of natural aromas and rich textures that many Ghanaians have come to love.

A typical serving of fresh kontomire Abom may include cocoyam leaves, palm oil, locally known as zomi, koobi or salted tilapia, fresh pepper, tomatoes, onions and grilled salmon. Boiled eggs and fresh avocado are often added to complete the meal.

The preparation begins by separating the kontomire leaves from their stalks and washing them thoroughly in salted water. The leaves are then placed in a pot with fresh tomatoes, pepper and koobi before being lightly steamed.

The key to preparing good Abom is to avoid overcooking the leaves. They should be steamed only long enough to become tender while maintaining their fresh green colour and natural flavour.

After steaming, the koobi is removed and set aside while the remaining ingredients are prepared. In the traditional earthenware pot, the ingredients are mashed gradually to allow the flavours to blend properly.

The kontomire is first mashed, followed by the pepper, onions and tomatoes. Since koobi is already salted, cooks are encouraged to taste the mixture before adding additional salt.

The salted fish is divided into portions, with one part mashed into the kontomire mixture to give it a rich, savoury taste.

As many food lovers would agree, kontomire and salted fish make a perfect combination.

The zomi is then heated gently over low heat. The remaining koobi and finely chopped onions are fried, together with grilled salmon, until fragrant. The hot and flavourful palm oil mixture is then poured over the mashed kontomire.

The meal can be finished with boiled eggs and slices of fresh avocado, creating a colourful and satisfying dish.

Abom is commonly enjoyed with boiled yam, plantain, rice or other favourite accompaniments.

Every delicious pot of Abom, they say, speaks for itself.

Kontomire Stew: Rich, Green and Full of Flavour

Another favourite Ghanaian dish is kontomire stew, a hearty meal that combines cocoyam leaves with palm oil, tomatoes, onions, pepper and fish.

Depending on personal preference, the stew can be prepared with koobi, momone, grilled salmon or tuna. Boiled eggs and avocado are also popular additions.

A well-prepared kontomire stew should retain its deep green colour. Overcooking the leaves can dull both their appearance and flavour, which is why experienced cooks often emphasise the importance of timing.

The preparation starts with separating the kontomire leaves from the stalks and washing them thoroughly in salted water.

The leaves are then steamed with fresh tomatoes and pepper for a short period. The aim is to soften the leaves without losing their bright green appearance.

The koobi is cut into generous pieces and set aside.

In a traditional earthenware pot, the steamed kontomire is mashed with one large onion until smooth and then placed aside.

The steamed tomatoes, pepper and remaining onions are blended separately to create a smooth mixture.

Zomi is then heated over low heat, and the koobi is gently fried until it releases its distinctive smoky flavour. The fish is removed from the oil and set aside.

Using the same flavourful palm oil, chopped onions and momone, where preferred, are sautéed before the blended tomato and pepper mixture is added.

The mixture is allowed to simmer briefly before grilled salmon or tuna is added and cooked while stirring occasionally.

The fried koobi is then returned to the pot, followed by the mashed kontomire. The leaves are gently folded into the stew and cooked only briefly to allow the flavours to combine while preserving their freshness and vibrant green colour.

Salt may be added where necessary.

The finished kontomire stew can be served with a variety of foods, including boiled yam, ripe or unripe plantain, cocoyam, cassava and rice.

Boiled eggs and fresh avocado often provide the perfect finishing touch.

Every Ghanaian family may have its own special method of preparing kontomire stew, but one important rule remains the same: do not overcook the leaves.

Fresh ingredients, rich flavours and patience are often all that is needed to prepare a memorable pot of kontomire stew.

More Than Just a Vegetable

Nkontomire is also used in other popular Ghanaian dishes, including palava sauce and nkontomire soup.

Palava sauce is a variation of kontomire preparation that often includes ground melon seeds, popularly known as agushie or egusi. The addition gives the dish a thicker consistency and a distinctive nutty flavour.

Nkontomire soup, on the other hand, is generally lighter and can be served with fufu and other starchy foods.

Regardless of the method of preparation, nkontomire remains a versatile ingredient that fits perfectly into Ghanaian cuisine.

However, like many leafy vegetables, cocoyam leaves should be properly cooked before eating. Raw cocoyam leaves contain naturally occurring oxalates that can cause irritation in the mouth and throat.

For generations, nkontomire has remained an important part of Ghanaian home cooking, passed down through families and prepared in kitchens across the country.

Whether served as freshly prepared Abom, a rich kontomire stew, palava sauce or soup, the green leaves continue to represent the warmth and comfort of traditional Ghanaian food.

From the earthenware pot to the family dining table, nkontomire carries more than flavour. It carries memories, culture and tradition.

It is, indeed, the green heart of Ghanaian cuisine — one leaf at a time.Fresh leaves. Rich flavours. Zero regrets.