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Abom (Ghanaian Mashed Greens)

Ghanaian · Side · Easy

Abom (Ghanaian Mashed Greens)

Total
30 min
Prep
15 min
Serves
4
Calories
145
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Steamed greens are pounded with tomato, onion and chile, then finished with warm red palm oil in this Ghanaian preparation.

The coarse texture is the point of Abom (Ghanaian Mashed Greens). Cooked leaves meet softened tomato and chile in a mortar, keeping small pieces rather than becoming a smooth sauce; warm palm oil brings the mixture together.

Cocoyam leaves are traditional in Ghana, but spinach offers a readily available alternative here. Drain the leaves well and pound in stages, using a large bowl and masher if your mortar cannot comfortably hold the full batch.

SpicySavoryFresh30 MinuteBudgetVeganVegetarianGluten-freeDairy-freeNut-freeEgg-freeLow-carbPaleo

Method

  1. Set a steaming basket over simmering water in a covered saucepan. Steam tomato, onion and scotch bonnet for until soft enough to crush.

  2. Add the spinach to the basket for the final , in handfuls if needed, until wilted. Drain the leaves and press out excess water.

  3. Pound the softened onion and chile with salt in a large mortar. Add tomato and crush coarsely, then add the spinach in batches and pound until mixed but still textured.

  4. Warm red palm oil in a small pan over low heat for until fluid. Fold into the mashed greens and serve warm.

Forkue tips

  • Use pulses rather than continuous blending if you need a food processor; a smooth puree loses the rough texture.
  • Fresh cocoyam leaves need their own thorough cooking method before pounding; do not use the short spinach steaming time for them.

Storing and reheating

Refrigerate for up to 2 days. Warm gently in a covered pan, then stir to redistribute the palm oil; drain any excess liquid before reheating.

Kitchen gear

Steaming basketTop picks on AmazonSaucepanTop picks on AmazonMortar and pestleTop picks on Amazon
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Nutrition per serving, estimated

145Calories
4gProtein
9gCarbs
11gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Abom (Ghanaian Mashed Greens): FAQ

How is abom different from kontomire stew?

Abom is pounded after the vegetables cook and finished with warm oil. Kontomire stew simmers the leaves in a sauce and may include melon seeds and fish.

What should I serve with abom?

Boiled plantain or yam works well alongside the mashed greens. Eggs, avocado or fish can turn it into a larger plate.

How do I store and reheat Abom (Ghanaian Mashed Greens)?

Refrigerate for up to 2 days. Warm gently in a covered pan, then stir to redistribute the palm oil; drain any excess liquid before reheating.

How long does Abom (Ghanaian Mashed Greens) take?

About 30 min in total: 15 min prep and 15 min cooking.

What do I need to make Abom (Ghanaian Mashed Greens)?

The key ingredients are spinach, tomato, onion and scotch bonnet pepper, plus pantry basics.

Any tips for Abom (Ghanaian Mashed Greens)?

Use pulses rather than continuous blending if you need a food processor; a smooth puree loses the rough texture.

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