Mucilaginous jute leaf stew cooked with tomatoes, onions, and dried crayfish in palm oil, a nutritious Togolese everyday meal.
Instructions
-
1
Heat palm oil in a pot, sauté onion and garlic for 4 minutes.
-
2
Add chopped tomatoes and pepper, cook 8 minutes until saucy.
-
3
Stir in ground crayfish and smoked fish, cook 5 minutes.
-
4
Add chopped jute leaves and water, stir to combine.
-
5
Simmer 10 minutes until leaves are tender and sauce is thick and mucilaginous.
-
6
Serve over akume, fufu, or rice.
Did You Know?
Jute leaves are one of the most nutrient-dense vegetables in Africa, containing more iron per gram than spinach.
The Story Behind Adémé Dessi
Adémé (jute leaf) stew is a nutritional powerhouse that has sustained Togolese families for generations. The jute plant, known globally for its fiber used in making burlap, is cultivated in Togo primarily for its edible leaves. The mucilaginous quality of cooked jute leaves, similar to okra, creates a naturally thick sauce that clings to starchy staples. This dish exemplifies the Togolese philosophy of extracting maximum nutrition and flavor from locally available plants, enhanced with dried seafood for protein and umami depth.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!