Entree: Togo – Gboma Dessi (Stewed African spinach with meat)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) fresh gboma leaves (or substitute: collard greens, spinach, or amaranth), washed and roughly chopped
- 8 oz (225 g) beef, cubed (such as beef chuck)
- 8 oz (225 g) smoked fish (e.g., smoked mackerel), deboned and flaked
- 1/4 cup (60 ml) red palm oil
- 2 medium tomatoes, blended or finely chopped (about 10 oz (300 g))
- 1 tbsp (15 g) tomato paste
- 1 medium onion, chopped (about 3 7/8 oz (110 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1–2 scotch bonnet or habanero peppers, whole or chopped to taste
- 1 cup (240 ml) water or beef stock (adjust as needed)
- 1 tsp (5 g) bouillon powder or 1 cube (optional)
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) vegetable oil (for browning the beef)

Show original ingredient measurements

- 1 lb (450 g) fresh gboma leaves (or substitute: collard greens, spinach, or amaranth), washed and roughly chopped
- 8 oz (225 g) beef, cubed (such as beef chuck)
- 8 oz (225 g) smoked fish (e.g., smoked mackerel), deboned and flaked
- 1/4 cup (60 ml) red palm oil
- 2 medium tomatoes, blended or finely chopped (about 10 oz / 300 g)
- 1 tbsp (15 g) tomato paste
- 1 medium onion, chopped (about 110 g)
- 2 cloves garlic, minced (about 6 g)
- 1–2 scotch bonnet or habanero peppers, whole or chopped to taste
- 1 cup (240 ml) water or beef stock (adjust as needed)
- 1 tsp (5 g) bouillon powder or 1 cube (optional)
- 1/2 tsp (3 g) salt, plus more to taste
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) vegetable oil (for browning the beef)

Instructions

1. If using tougher gboma/leafy greens, blanch the chopped leaves in boiling water for 2–3 minutes, drain and squeeze out excess water; set aside. If using tender spinach, rinsing and rough-chopping is sufficient.
2. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the cubed beef on all sides, about 4–5 minutes; remove and set aside.
3. In the same pot, add the palm oil and reduce heat to medium. Sauté the chopped onion until translucent, then add the garlic and cook 30 seconds more.
4. Stir in the tomato paste and blended tomatoes; cook for 5–7 minutes until the raw tomato smell reduces and the mixture thickens slightly.
5. Return the browned beef to the pot. Add 1 cup (240 ml) water or stock, the whole or chopped hot pepper, bouillon (if using), salt, and black pepper. Bring to a simmer, cover, and cook until the beef is tender, about 25–35 minutes (add more water if needed).
6. When the beef is nearly tender, stir in the flaked smoked fish and simmer gently for 5 minutes to meld flavors.
7. Add the prepared gboma leaves to the pot, stir to combine, and simmer uncovered for 5–10 minutes until the greens are fully tender and incorporated into the stew. Adjust seasoning with salt and additional bouillon if desired.
8. Remove the whole hot pepper if left whole (or leave for those who want extra heat). Serve hot with banku, fufu, rice, or boiled yams.