Few dishes capture the warmth of a Ghanaian home quite like a pot of leafy green stew simmering on the stove, filling the kitchen with the aroma of tomatoes, spices and familiar ingredients.

Kontomire stew and Palawa stew are two beloved Ghanaian dishes that turn humble leaves into deeply satisfying meals, while okro stew offers another local favourite with its distinctive texture and flavour.

Kontomire stew takes its name from kontomire, the Ghanaian term for cocoyam leaves. These leafy greens are cooked with tomatoes, onions, pepper and other seasonings, often with egusi — ground melon seeds that add richness and a slightly nutty taste.

Depending on the household, ingredients such as smoked fish, salted fish or eggs may also find their way into the pot, creating a hearty stew packed with flavour.

Served with boiled yam, plantain, rice or cocoyam, kontomire stew is a familiar presence on Ghanaian dining tables. Its earthy taste, gentle bitterness and rich texture make it especially comforting.

Palawa stew, which shares similarities with kontomire stew, brings its own character to the plate. Alongside cocoyam leaves, cooks may use spinach and amaranth leaves, also known as callaloo in some Caribbean cuisines. Egusi can be added for extra body and flavour. The combination produces a nourishing, leafy stew whose precise ingredients often depend on family traditions and what is available locally.

Then there is okro stew, made with okra, a vegetable known for releasing a natural substance that gives the dish its characteristic thick, slightly slippery texture. Often prepared with tomatoes, pepper, fish or meat, it is enjoyed with banku, kenkey or other Ghanaian staples.

Beyond their comforting flavours, these stews provide leafy vegetables or okra, contributing fibre, vitamins and minerals to everyday meals.

Whether it is the earthy richness of kontomire, the leafy goodness of Palawa or the unmistakable texture of okro, these dishes celebrate Ghanaian cooking at its most resourceful, nourishing and delicious.

For children, a good weekend can be as simple as racing a friend, climbing onto a play structure or waiting excitedly for the next ride.

At Calabo Playground in East Legon, those small moments are at the heart of the experience.

Located on Mensah Wood Street, Calabo is a soft play and playground designed for children aged 3 to 10, giving families a dedicated space where young children can stay active, socialise and enjoy unstructured play in a secure environment.

One of the attractions is the chance to climb into a canoe and race against friends—a playful competition that can quickly turn an ordinary afternoon into a hunt for bragging rights.

Children can also explore a range of indoor and outdoor equipment, with activities including a sliding pool and train rides.

The playground is particularly suited to Accra families looking for something different from spending weekends indoors. School holidays also bring an opportunity for children to spend more time playing, learning and interacting with others.

Beyond the equipment, Calabo offers a setting for children to build confidence and friendships through play. Parents can also organise parties, while homemade snacks add to the family-friendly experience.

Entry is priced from GH¢30 per hour, making it an accessible option for families seeking a few hours of entertainment without committing to a full-day outing. Calabo operates on weekends and during school holidays, so families should plan their visits around those opening periods.

For visitors to Accra travelling with young children, Calabo offers a glimpse of the city’s family leisure scene. For local parents, it is a simple invitation to let the children run, race, laugh and play.

Few dishes capture the warmth of a Ghanaian kitchen quite like tomato stew — a deeply savoury, gently sweet sauce where ripe tomatoes, caramelised onions, spices and oil come together in a pot full of comfort.

For many Ghanaians, tomato stew is more than a sauce. It is the foundation for countless familiar meals, spooned generously over rice, boiled yam, fried plantain, potatoes and other everyday favourites. Its bold red colour and rich aroma can turn a simple plate into something memorable.

The secret starts with the oil. A neutral oil that can withstand heat helps draw out the flavours of ground spices while giving the onions room to caramelise properly.

Then comes the onion — one of the quiet stars of the dish. As it cooks, its complex carbohydrates break down into simpler sugars, bringing natural sweetness. The heat also encourages the Maillard reaction, creating flavour compounds that give the stew its characteristic depth.

Tomatoes provide the bright, slightly acidic heart of the sauce. Roma or Italian tomatoes are a good choice because they tend to be less acidic and naturally sweet.

When fresh tomatoes are out of season, canned tomatoes can work beautifully too. If the tomatoes are particularly sour, a tiny pinch of baking soda can help soften the acidity.

And then there are the spices: cloves, anise seeds, calabash nutmeg and other warm aromatics that give Ghanaian cooking its unmistakable fragrance.

It is this balance of sweetness, savouriness, spice and acidity that makes Ghanaian tomato stew so beloved — and well worth discovering.