Sunday, September 19, 2021
HomeAfro CuisineMBBA #TastyThursday: Explore Gboma Dessi, A Mouthwatering Togolese Sauce

MBBA #TastyThursday: Explore Gboma Dessi, A Mouthwatering Togolese Sauce

This week on our Afro Cuisine recipe is Gboma Dessi. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.

Gboma Dessi Gboma Dessi is a tasty sauce, from the small west African country of Togo. Gboma dessi is really a sauce. It is also called “sauce feuille” in reference to the spinach leaves (feuilles in French). Once prepared, the sauce can be served with meat, shrimp, crab or smoked fish. Originally, the meat for Gboma Dessi is cooked before it’s seasoned and fried. This tasty sauce can be used with various sides such as white rice.

Ingredients For Gboma Dessi

  • 1 lb spinach
  • 2 lb beef , cut into large cubes
  • 3 onions , thinly sliced
  • 3 cloves garlic , minced
  • 1 tablespoon ginger , minced
  • 2 cubes chicken bouillon
  • 5 tablespoons palm oil (or vegetable oil)
  • 2 hot peppers
  • 1 (14 oz) can tomato sauce
  • Gbotemi spice blend (cloves, anise, ajwain, cardamom seeds roasted and ground then mixed with ground ginger)
  • Salt
  • Pepper

Gboma Dessi a Togolese sauce Cooking Instructions

  1. In a pressure cooker with a little oil, saute an onion, a clove of garlic and ginger for 2 minutes.
  2. Add the meat, salt, pepper and 1 cube of chicken bouillon. Cover with water.
  3. Close the pressure cooker. Cook over high heat to build up the pressure until the first whistle.
  4. Then reduce heat and cook for 45 minutes (or more depending on the meat and the pressure cooker).
  5. Remove the meat from the pan, drain and place in a bowl. Keep the broth in the pot. Season the meat with gbotemi.
  6. While the meat is cooking, wash the spinach leaves. Boil in salted boiling water for 15 minutes, then cut into thin slices.
  7. Sauté 2 onions and 2 cloves garlic in a saucepan with remaining palm oil (or vegetable oil).
  8. Add the tomato puree. Stir regularly for at least 15 minutes. Season with pepper, 1 cube of bouillon, hot peppers.
  9. Add the broth to the pot. Boil over medium heat for 20-25 minutes.
  10. Add drained spinach leaves, then meat. Simmer for at least 15-20 minutes.
  11. Serve.

Original Recipe By 196flavors

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