Gboma Dessi is a Togolese national favorite dish. Very spicy, and a marvelous blend of textures. Use good quality stewing beef, for best results. You will also want the special spice mixture, which is unique to several of the more unusual ethnic foods of Africa. Especially in Western Africa, and Togo in particular, Gbotemi spice is essential. For a simple, easy to prepare recipe, click here.
Gboma Dessi Recipe-
- 1 lb. fresh spinach
- 2 lb. stewing beef (we highly suggest prime beef eye round roast), chopped into bite-sized chunks
- 3 yellow or white onions, peeled and sliced thin
- 4 large cloves garlic, peeled and chopped fine
- 1 tbsp. minced fresh ginger root
- 2 Knorr seasoning cubes (chicken or chipotle flavor – but make sure you use Knorr brand for authentic Togolese results)
- 5 tbsp. red palm oil (a must have ingredient, again for authentic results and flavor)
- 2 to 4 piri piri hot peppers, depending on tastes (these peppers are hot!)
- 14 oz. canned tomato sauce
- 1 to 2 tbsp. Gbotemi spice
- salt and pepper, to taste
- In a pressure cooker with a little oil, saute an onion, a clove of garlic and ginger for 2 minutes.
- Add the meat, salt, pepper and 1 cube of chicken bouillon. Cover with water.
- Close the pressure cooker. Cook over high heat to build up the pressure until the first whistle.
- Then reduce heat and cook for 45 minutes (or more depending on the meat and the pressure cooker).
- Remove the meat from the pan, drain and place in a bowl. Keep the broth in the pot. Season the meat with gbotemi.
- While the meat is cooking, wash the spinach leaves. Boil in salted boiling water for 15 minutes, then cut into thin slices.
- Sauté 2 onions and 2 cloves garlic in a saucepan with remaining palm oil (or vegetable oil).
- Add the tomato puree. Stir regularly for at least 15 minutes. Season with pepper, 1 cube of bouillon, hot peppers.
- Add the broth to the pot. Boil over medium heat for 20-25 minutes.
- Add drained spinach leaves, then meat. Simmer for at least 15-20 minutes.
- Serve your Gboma Dessi while nice and hot, with some Ablo served on the side.
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