Velvety West African spinach stew cooked with tomatoes, onions, and smoked fish in fragrant palm oil, served over starchy sides.
Instructions
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1
Heat palm oil in a large pot over medium heat until shimmering.
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2
Sauté diced onion for 4 minutes, add garlic and pepper, cook 1 minute.
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3
Pour in blended tomatoes, cook 10 minutes until oil separates.
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4
Add flaked smoked fish and water, simmer 8 minutes.
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5
Fold in chopped spinach, cook 5 minutes until wilted and tender.
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6
Season with salt and serve hot over fufu, akume, or rice.
Did You Know?
Gboma leaves are a variety of African eggplant leaf unique to West Africa, prized for their slightly bitter, mineral-rich flavor.
The Story Behind Gboma Dessi
Gboma dessi is one of the most widely consumed daily dishes across Togo, particularly among the Ewe and Mina peoples of the south. The dish showcases the West African mastery of leafy green cookery, transforming simple greens into a deeply savory, nourishing stew. Palm oil provides both color and essential fatty acids, while smoked fish adds umami depth without requiring refrigeration. The recipe has remained essentially unchanged for centuries.
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