Hearty, Nourishing & Deeply Traditional
Gboma Dessi is a comforting Togolese spinach stew cooked slowly with palm oil, peppers, and protein of choice. It is a household favourite, loved for its deep flavour and nourishing greens. This dish is often served with akume, fufu, or rice and is a true expression of everyday Togolese home cooking.
🍽️ Servings
Serves 4 people
📝 Ingredients
- Fresh spinach (gboma), chopped – 500 g
- Beef or goat meat (cut into chunks) – 400 g
(or smoked fish for a lighter version) - Palm oil – 30 g
- Onion, chopped – 1 medium
- Tomatoes, blended – 250 g
- Fresh chilli pepper, blended – 1–2 (to taste)
- Garlic, crushed – 2 cloves
- Smoked fish (optional) – 150 g
- Ground crayfish or dried shrimp – 2 tablespoons
- Stock cube – 1 (optional)
- Salt – to taste
- Water – 600 ml
👩🏽🍳 Instructions
- Cook the meat
In a pot, add meat, onion, garlic, salt, and water.
Cook for 20–25 minutes until tender. Set aside with its stock. - Prepare the base
Heat palm oil in a large pot over medium heat.
Add blended tomatoes and chilli. Cook until reduced and aromatic. - Build the stew
Add cooked meat, smoked fish, ground crayfish, and a stock cube (if using).
Stir well and simmer for 10 minutes. - Add the spinach
Stir in the chopped spinach and mix gently.
Cook for 5–7 minutes until the leaves soften but remain green. - Final seasoning
Taste and adjust salt. Let simmer briefly, then remove from heat.
Serve hot with:
- Akume
- Fufu
- Rice
🌸 Mani’s Tips
- Do not overcook the spinach — gboma should stay green and fresh.
- Palm oil is essential for authentic flavour; use the right amount, not too much.
- For a fish-only version, skip the meat and increase the smoked fish slightly.
- Gboma Dessi tastes even better after resting for a few minutes.
🤍 Mani’s Blessing
May this nourishing dish strengthen your body and refresh your spirit.
As you share this meal, may your home be filled with peace, warmth,
and the quiet joy that comes from eating together. 🌿🤍