Gboma Dessi (Togolese Spinach Stew)

  • Preparation - 20 minutes
  • Cooking - 50 minutes (or longer for beef)
  • Servings: 4
  • Country: Togo
Rich, dark green spinach stew with pieces of meat Gboma Dessi, served with Fufu or rice.

Gboma Dessi (or 'Gboma dezi') is one of the most famous dishes in Togo. Although the base is spinach (Gboma), the characteristic depth and color are provided by red palm oil and long simmering of the meat in a tomato base. The stew should be thick and slightly oily – a true comfort food.

Ingredients

I. Ingredients for the Stew

  • 500 g Stewing Beef or Chicken, cut into cubes
  • 700 g Fresh spinach, chopped (or frozen and drained)
  • 4 tbsp Red palm oil (or vegetable oil)
  • 1 pc Onion, chopped
  • 250 g Tomato puree/crushed tomatoes (or tomato paste)
  • 3 cloves Garlic, minced
  • 1 tsp Fresh ginger, grated
  • 2 pcs Bouillon cubes (Maggi or other), crushed
  • 1 pc Chili pepper (Habanero/Piri-Piri), whole (for spiciness)
  • 250 ml Water or stock
  • 1 to taste Salt and black pepper

II. Optional Togolese Spices (Gbotemi)

  • 1 tbsp Ground pumpkin seeds (or ground almonds for thickening)
  • 1 tsp Ground ajwain seeds (or thyme)
  • 0.5 tsp Ground cardamom

Instructions

Step 1: Pre-cooking the Meat and Seasoning

Season the meat (beef, if using) with salt and pepper, cover with water or stock in a pot until just submerged. Add one bouillon cube and simmer until tender (beef 45-60 minutes, chicken 20 minutes).

Remove the meat and set the stock aside.

Step 2: Stew Base (Sauce)

Heat the palm oil (it provides authentic color and flavour) in a large pot or pan.

Add the onion and sauté until soft. Then add garlic, ginger, and optional Gbotemi spices (ajwain, cardamom). Sauté for 2 minutes until fragrant.

Add the tomato puree and the second crushed bouillon cube. If you want the stew spicy, add the whole chili pepper (sliced lengthwise, but not blended). Cook for 5-10 minutes until the sauce reduces.

Step 3: Simmering and Adding Spinach

Add the cooked meat and half of the reserved stock to the sauce. Bring to a boil and add the ground pumpkin seeds for thickening (if using). Simmer for 10-15 minutes to allow the flavours to meld.

Gradually stir in the chopped spinach. Cook until it wilts and incorporates into the stew (about 5 minutes). If necessary, add more stock so the stew is not too dry.

Taste the Gboma Dessi and add salt/pepper as needed.

Step 4: Serving

Serve the Gboma Dessi hot with Fufu (see previous recipe), cooked rice, or Akoumé (corn porridge).