Togolese Spinach Stew Gboma Dessi and Akoume: Authentic West African Duo

Gboma dessi and akoume is a Togolese spinach stew with a corn swallow. Gboma dessi is also called "sauce feuille". It is a staple food eaten in Togo and other parts of West Africa. This version uses meat, spinach, tomato paste, palm oil, and spices. Akoume is a firm dough made from corn flour, plain flour, and potato starch.

This recipe has two parts that cook in stages. First, you cook the meat in a pressure cooker with onion, garlic, pepper, and bouillon. Next, you boil and slice spinach. Then you build a rich tomato base in a saucepan and simmer everything together. While the stew finishes, you stir akoume on the hob until it turns smooth and firm.

Use palm oil for the classic taste, or use vegetable oil if needed. The meat cooks in broth first, then returns to the stew at the end. Spinach is boiled before it is added, which helps it stay soft in the sauce. The akoume uses three flours for body and a smooth finish.

• Palm oil or vegetable oil: 5 tbsp (about 75 ml), divided
• Onions: 3 medium (about 450 g), thinly sliced, divided
• Garlic: 3 cloves (about 9 g), finely minced, divided
• Ginger powder (optional): 2 tbsp (about 12 g)
• Meat: 3 lb (about 1.35 kg), cut into large cubes
• Salt: to taste
• Hot peppers: 2, neatly chopped
• Chicken bouillon cubes: 3, crushed and divided
• Gbotemi spice blend: 1 tbsp (or to taste)
• Spinach: 1 lb (about 450 g)
• Tomato paste: 1 can, 14 oz (about 400 g)
• Water (for meat cooking): enough to slightly cover the meat
• Water (for akoume): 2 cups (about 480 ml)
• Corn flour: 1 cup (about 120 g)
• Plain flour: 1½ cups (about 190 g)
• Potato starch: ¼ cup (about 40 g)
• Extra water (to dilute starch): 1 cup (about 240 ml)

This dish uses a pressure cooker for faster meat cooking. You also need a saucepan for the tomato base and for the akoume. Keep a wooden spoon ready, since the swallow needs strong stirring. Use a bowl to hold the cooked meat and a colander to drain the spinach.

• Pressure cooker with lid
• Saucepan (medium to large)
• Wooden spoon
• Knife and chopping board
• Mixing bowl
• Colander or strainer

Method: Gboma dessi (Togolese spinach stew)

Work in the order given, since the stew uses both meat broth and a separate tomato base. Keep the broth in the pot after cooking the meat. It adds flavour and helps loosen the tomato paste later. Boil and slice the spinach while the meat cooks, so it is ready to go in on time.

1. Heat the pressure cooker on the hob. Add part of the oil. Sauté some sliced onions, minced garlic, and ginger powder for 2 minutes.
2. Add the meat, chopped hot pepper, 2 crushed bouillon cubes, and salt to taste. Add enough water to slightly cover the meat.
3. Lower the heat and pressure cook for about 40 minutes, or longer if needed. Cooking time depends on the meat and cooker.
4. While the meat cooks, wash the spinach. Boil it in salted water for 15 minutes. Drain well, then cut into thin slices.
5. Remove the meat from the pressure cooker. Drain it and put it in a bowl. Keep the broth in the pot.
6. Season the meat with the gbotemi spice blend. Set it aside.
7. In a saucepan, sauté the remaining onions and garlic in the remaining oil.
8. Add the tomato paste. Cook for at least 10 minutes, stirring often.
9. Add the remaining bouillon cube and hot pepper. Stir in the reserved broth. Boil over medium heat for 25 minutes.
10. Add the spinach, then the meat. Simmer for at least 15 minutes. Remove from the heat.

Method: Akoume (corn swallow)

Akoume needs steady stirring to avoid lumps. Mix the corn flour in water before it boils, so it blends well. Add the plain flour only after the pot starts boiling. The diluted potato starch goes in near the end, which helps the dough turn smooth and firm in a short time.

1. Pour 2 cups (480 ml) water into a saucepan. Add the corn flour. Mix with a wooden spoon.
2. When the water boils, add the plain flour. Stir hard and keep stirring.
3. In a cup, dilute the potato starch in 1 cup (240 ml) water. Pour it into the pan.
4. Stir hard for 3 minutes. Cover the pot and cook over medium heat for 5 minutes.
5. When the dough is ready, shape it as you like.

Serving

Serve the gboma dessi on top of the akoume, or serve it on the side on a large plate. The source suggests serving in a banana leaf, if available. Keep the swallow warm, since it firms up as it cools. Spoon plenty of spinach and sauce over each portion to balance the dough.

Nutritional values

The source does not give nutrition data. The values below are listed as not specified to avoid guessing. Nutrition will vary based on the meat used, oil amount, and serving size. If you need exact values, weigh the cooked portions and use a nutrition calculator with your brands and cuts.

For planning, cook the stew first and keep it covered, so the flavours hold. Make the akoume last, since it is best hot and freshly stirred. If you want a thinner stew, add a little more reserved broth during the final simmer. Adjust salt at the end, since bouillon cubes already add salt.