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Small dried fish are cooked with leafy greens, tomatoes and onions into a protein-rich everyday meal.
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Gboma Dessi: Origins, Food Culture & Recipe
A robust leafy-green sauce with tomatoes and onions is combined with meat, fish or seafood depending on the household.
RegionTogo
DishA robust leafy-green sauce with tomatoes and onions is combined with meat, fish or seafood depending on the household.
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Culinary portrait
A robust leafy-green sauce with tomatoes and onions is combined with meat, fish or seafood depending on the household.
Origins and cultural meaning
Togo’s cuisine connects the humid Gulf of Guinea coast with the savannas of the north. Ewe, Mina, Kabiyè and other traditions shape a diverse national food culture.
Flavour and texture
Tomatoes, onions, chilli, ginger, garlic and palm oil give many sauces depth, while maize, yam, cassava, rice and beans provide mild starchy foundations.
Kitchen knowledge
Cook yam and maize preparations completely, handle fermented batters hygienically, use cassava products only when properly processed and cook poultry, meat and seafood thoroughly.
Cook it yourself
How to prepare Gboma Dessi
Ingredients
- 700 g spinach or another suitable leafy green
- 500 g beef, fish or prawns
- 3 tomatoes
- 1 onion
- 2 tbsp palm or vegetable oil
- chilli
- salt
Preparation
- Clean and prepare the leafy greens thoroughly.
- Pre-cook or brown the chosen protein as appropriate.
- Braise onion and tomatoes in oil into a sauce.
- Add the greens and cook gently.
- Return the protein, cook completely and adjust seasoning.
Good to know
Frequently asked questions
What is Gboma Dessi?
A robust leafy-green sauce with tomatoes and onions is combined with meat, fish or seafood depending on the household.
Is Gboma Dessi typical of Togo?
Yes. It reflects ingredients and techniques used in Togolese food culture.