A hearty stew of African spinach (gboma) cooked with tomatoes, onions, smoked fish, and palm oil. The greens are simmered until tender and infused with smoky, savory flavors.
Ingredients
1 lb gboma or spinach leaves
3 tomatoes blended
1 onion diced
150g smoked fish flaked
3 tbsp palm oil
1 scotch bonnet pepper
2 cloves garlic minced
salt to taste
Instructions
1Wash and chop the gboma leaves roughly.
2Heat palm oil in a pot, saute onion and garlic until fragrant.
3Add blended tomatoes and cook down for 10 minutes.
4Add smoked fish and scotch bonnet, stir well.
5Add chopped gboma, cover and cook 15 minutes until leaves are tender. Season with salt.
Did You Know?
Gboma is so central to Beninese cooking that the word has become slang for any leafy green vegetable in the local Fon language.