Gboma Dessi (Spinach and Meat Stew)
The Quirky Foodster Team
Ingredients
- Fresh spinach or amaranth greens, washed and chopped — 700 g (1.5 lb)
- Beef or goat meat, cut into pieces — 500 g (1.1 lb)
- Palm oil — 60 ml (¼ cup)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Dried crayfish or shrimp, ground — 30 g (¼ cup)
- Scotch bonnet pepper, whole — 1
- Water or stock — 750 ml (3 cups)
- Salt, — to taste
Method
- Season the meat with salt and half the garlic. In a large pot, brown the meat in palm oil over medium heat, about 8 minutes.
- Add onion and remaining garlic; cook 4 minutes until softened.
- Stir in chopped tomatoes and ground crayfish or shrimp; cook 5 minutes.
- Add water or stock and the whole scotch bonnet pepper. Cover and simmer 40–45 minutes until the meat is tender (internal temperature at least 63°C/145°F for beef, 74°C/165°F for goat where well-done is preferred).
- Add the chopped spinach or amaranth greens in batches, stirring to wilt them into the stew.
- Simmer uncovered for 12–15 minutes more, stirring occasionally, until the greens are fully tender and the stew has thickened slightly.
- Remove the scotch bonnet pepper, season with salt to taste, and serve hot with pâte, fufu, or rice.
Introduction: Gboma dessi is a hearty leafy-greens stew made with amaranth or spinach, cooked down with meat and palm oil, popular among the Ewe of southern Togo.
Cultural Background: Gboma dessi is a hearty leafy-greens stew made with amaranth or spinach, cooked down with meat and palm oil, popular among the Ewe of southern Togo. Its name combines “gboma” (a leafy green) with “dessi” (sauce or stew), and it’s traditionally paired with pâte, fufu, or rice as a filling family meal.
Tips: Adding the greens in batches rather than all at once makes them easier to stir in and wilt evenly without overflowing the pot.
Variations: Smoked fish can be added alongside or in place of the meat for a coastal-style variation with a deeper smoky flavour.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water if needed.
FAQs:
Q: Can I use frozen spinach instead of fresh?
A: Yes, thaw and drain excess liquid before adding to the stew, adjusting cooking time down slightly.
Q: Is gboma dessi very spicy?
A: Heat is adjustable — leaving the pepper whole and removing it before serving keeps the dish mild to moderate.
Q: What is gboma?
A: It refers to amaranth greens or a similar leafy vegetable common in Togolese cooking; spinach is a widely accepted substitute.
- Fresh spinach or amaranth greens, washed and chopped — 700 g (1.5 lb)
- Beef or goat meat, cut into pieces — 500 g (1.1 lb)
- Palm oil — 60 ml (¼ cup)
- Onion, chopped — 1
- Garlic, minced — 3 cloves
- Tomatoes, chopped — 2
- Dried crayfish or shrimp, ground — 30 g (¼ cup)
- Scotch bonnet pepper, whole — 1
- Water or stock — 750 ml (3 cups)
- Salt, — to taste
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