West African Spinach Stew (Gboma Dessi | Sauce Feuille)
Gboma dessi, also known as sauce feuille, is a delicious West African spinach stew made with chicken or beef. It is popular in Togo, but also in Guinea and other West African countries.
Many West African countries used to be French colonies so the stew is also known as sauce feuille (feuille being “spinach” in French).
It is made with sautéed veggies and spinach cooked in a tomato sauce and can be served with chicken, beef, shrimp, crab or smoked fish. It is al frequently eaten with akpan (a fermented maize yogurt) or akume.
Enjoy this delicious West African spinach stew recipe!
Togolese Gboma Dessi (Sauce Feuille)
- 500 g spinach
- 1 kg beef or chicken breast diced into big chunks
- 1 deseeded tomato chopped
- 2 onions diced
- 2 garlic cloves
- 1 tsp ground ginger
- 2 tsp seasoning powder
- 4 tbsp vegetable oil
- 2 habanero peppers
- 1 tin tomato sauce
- 1 tsp salt
- Wash the spinach under cold running water.
- Blanch the spinach in boiling water, add salt to sterilize it, then strain through a sieve.
- Chop the meat into tiny pieces.
- Peel and chop the onion and fry in vegetable oil.
- Cook the beef in a saucepan for 5 minutes.
- Add the chopped tomato, garlic, ginger, habanero peppers, salt, and tomato paste and cook for 1 hour.
- Keep an eye on it, adding a little water as needed.
- Add the spinach to the pan, sprinkle with seasoning powder, and simmer for 10 minutes.