Gboma Dessi and Akoume (Togolese Spinach Stew with Corn Swallow)

Introduction

Gboma dessi is a deeply savory Togolese spinach stew built on slow-cooked meat, tomato paste, and a custom spice blend, served alongside akoume—a cornmeal porridge that catches the rich broth. The recipe uses a pressure cooker to tenderize the meat while spinach is cooked separately, then both come together in a simmered sauce that develops over nearly an hour. This is substantial, slow-food cooking that yields enough for leftovers and works as a weekend dinner or a meal-prep base.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 100 minutes
• Total Time: 120 minutes
• Servings: 4–5

Ingredients

Gboma dessi

• 5 tablespoons palm oil or vegetable oil
• 3 medium size onions, thinly sliced
• 3 medium size garlic cloves, finely minced
• 2 tablespoon ginger powder (optional)
• 3 lb meat, cut into large cubes
• Salt to taste
• 2 hot pepper, neatly chopped
• 3 crushed chicken bouillon cubes
• Gbotemi spice blend (cloves, aniseed, ajwain, and cardamom, toasted and ground with ginger powder)
• 1 lb spinach
• 1 can (14 oz) tomato paste

Akoume

• 2 cups water
• 1 cup corn flour
• 1½ cup all purpose flour
• ¼ cup potato starch

Instructions

Gboma dessi

1. Put a pressure cooker on the fire and pour some oil into it. Add and sauté some of the sliced onions, minced garlic, and ginger powder for 2 minutes.
2. Add the meat, hot pepper, 2 bouillon cubes, and salt to taste. Add enough water to slightly cover the meat. Reduce the heat and cook for about 40 minutes or more, depending on the meat and the pressure cooker.
3. While the meat is cooking, wash the spinach leaves and boil in salted water for 15 minutes. Then, drain and cut into thin slices.
4. Remove the meat from the pressure cooker, drain it and put it in a bowl. Keep the broth in the pot.
5. Season the meat with the gbotemi spice blend.
6. Sauté the remaining onions and garlic cloves in a saucepan with the remaining palm oil or vegetable oil.
7. Add the tomato paste, and cook, stirring regularly for at least 10 minutes. Season with the remaining bouillon cube and hot pepper, then stir in the reserved broth. Boil over medium heat for 25 minutes.
8. Add spinach then the meat. Simmer for at least 15 minutes, then remove from the heat.

Akoume

1. Pour 2 cups of water in a saucepan. Add the corn flour and mix with a wooden spoon.
2. When the water boils, add the all purpose flour and stir vigorously.
3. Dilute the starch potato in 1 cup of water and pour into the pan.
4. Stir vigorously for 3 minutes, then cover the pot and cook over medium heat for 5 minutes.
5. Once the dough is ready, you can shape it to any form of your desire.
6. Serve the gboma dessi on top of this akoume in a banana leaf, or serve the gboma dessi on the side of the akoume in a big plate.

Variations

• Beef or lamb only: Use a single meat type instead of mixed. Beef needs the full 40 minutes in the pressure cooker; lamb may cook faster, so start checking at 35 minutes.
• Fresh ginger instead of powder: Substitute 3 tablespoons of freshly grated ginger for the ginger powder in the initial sauté—it adds a sharper, fresher note to the base.
• Leafy greens swap: Replace spinach with collard greens or kale, which hold texture better and deliver a slightly earthier flavor; increase boiling time to 20 minutes.
• Thicker stew: After simmering the meat and spinach, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water and stir it into the pot off the heat—the broth will thicken as it cools.
• Different akoume shaping: Instead of one thick mass, divide the hot akoume into balls or pyramid shapes while warm; use wet hands to prevent sticking and serve each portion with stew spooned over or alongside.

Tips for Success

• Season the meat boldly with the spice blend: The gbotemi spice is what distinguishes this stew from a simple meat-and-tomato braise. Toast and grind the whole spices yourself if possible—pre-ground loses aroma quickly.
• Don’t skip the spinach boil step: Boiling spinach separately removes bitterness and excess water, so the stew doesn’t become watery or taste vegetal. Draining it fully before adding prevents dilution.
• Watch the tomato paste cook time: Cooking tomato paste for the full 10 minutes mellows its sharp tang and deepens the stew’s color. If you skip or rush this step, the sauce tastes thin.
• Stir the akoume constantly: The flour-and-starch mixture thickens fast and will clump or stick to the bottom if you stop stirring. Use a wooden spoon and keep the heat at medium once the flour goes in.
• Check meat tenderness before step 8: Pressure-cooker times vary. If the meat isn’t tender enough, add it back to the simmering broth for another 10 minutes instead of proceeding to the final simmer.

Storage and Reheating

Store the gboma dessi and akoume separately in airtight containers in the refrigerator for up to 4 days. The stew thickens as it cools; reheat gently on the stovetop over medium heat, stirring and adding a few tablespoons of water if it’s too thick. Akoume can be reheated in the microwave (covered, 2–3 minutes) or on the stovetop in a small pan with a splash of water, stirring until it loosens. Akoume does not freeze well—the texture becomes grainy. The stew freezes for up to 2 months; thaw overnight in the refrigerator and reheat as described.

FAQ

Can I skip the pressure cooker and use a regular pot?

Yes. Use a large, heavy-bottomed pot and increase the cooking time to 60–90 minutes depending on the meat cut and size; check tenderness by piercing with a fork every 20 minutes.

What if I can’t find the exact spices for gbotemi?

The blend anchors the stew’s character. If cloves, aniseed, ajwain, and cardamom are unavailable, substitute with ½ teaspoon each of ground cloves and ground cardamom plus 1 teaspoon of ground cumin and ¼ teaspoon of white pepper—it won’t be identical but will be aromatic and warm.

Can I make this vegetarian?

Replace the meat with 2 lb of firm vegetables (eggplant, mushrooms, and sweet potato work well) cut into large pieces, and use vegetable bouillon cubes instead of chicken. Skip the pressure cooker and sauté the vegetables directly in the tomato paste base for 20 minutes before adding the broth and spinach.

How do I know when the akoume is done?

The dough should hold together and pull away from the sides of the pan. It will be thick but still moveable with a wooden spoon. If it’s still wet and clings heavily to the spoon, cook for another 2–3 minutes covered.