Hi folks, it’s another weekend, another opportunity to try something different in the kitchen. I do hope you have been trying out different dishes for yourselves though. In case you would like any special recipe, do let me know and I promise to put it up for you.
Okay, let’s get to business. Our destination this week is one of the many francophone cities in West Africa – Lome, and what I’ve brought from there is Gboma Dessi, a traditional sauce of the Togolese eaten in Lome, and in every other city in Togo.
Lome is the largest city and the capital of Togo, boasting of great agricultural exports such as coffee, cocoa and palm oil. To read more on this city, click here.
So, if you are ready to try Gboma Dessi – like I do, whip up your cooking utensils and let’s get to work!
2lb goat meat (or whatever protein you choose), cut into large pieces.
3 thinly sliced onions
3 minced garlic cloves
1 tbsp minced ginger
2 chicken cubes
5 tbsp palm oil
2 hot peppers
1 can of tomato sauce
Spice blend of cloves, anise, ajwain, cardamom seeds roasted and ground then mixed with ground ginger
Salt and pepper to taste
Put a little oil in a pressure cooker and saute one onion, a clove of garlic and ginger for two minutes.
Add the meat, salt and pepper to taste then cover with water.
Cook meat over high heat until the first sound of the whistle then reduce heat and cook meat until it is tender.
While meat is tenderizing, wash the spinach leaves and slice before adding to boiling water over heat for fifteen minutes
Take the meat out of the pressure cooker into a pan (leave broth to be used for sauce). Add the spice blend onto the meat
In another pan, sauteé the remaining onions and garlic with the leftover palm oil. Add tomato puree and stir for fifteen minutes. Add the remaining dry pepper, stock cube and hot peppers.
Add the broth into the pan and let it boil over medium heat for twenty minutes before finally adding the spinach and meat.
Simmer for fifteen minutes.
Serve with some maize flour.
Recipe culled from 196flavours.com