Togo | Main dish

Fufu with Gboma Dessi

Smooth pounded yam fufu served with gboma dessi — a rich spinach and tomato stew with smoked fish and crab. A classic Ewe combination.

Country
Togo
Region
West Africa
Time
75 min
Serves
6
Level
medium
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Recipe overview

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Gboma Dessi is the quintessential Ewe stew, made with gboma (a local variety of spinach) and enriched with smoked fish and crab. Paired with smooth pounded yam fufu, it is the ultimate comfort meal in Togo.

What the dish tastes like

Smooth pounded yam fufu served with gboma dessi — a rich spinach and tomato stew with smoked fish and crab. A classic Ewe combination.

When to cook it

Best for Everyday meals, with a medium cooking level and about 75 minutes total.

What to serve alongside it

Fufu (included in recipe)

Servings: 6

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How to cook it

Step-by-step instructions

Back to Togo
1
Make the fufu
Boil yam pieces until very soft, about 20 minutes. Pound in a mortar or mash until completely smooth with no lumps.
Alternatively, use instant pounded yam flour.
Cook yam 20:00
2
Prepare the stew base
Heat palm oil. Fry onions until soft. Add blended tomatoes and cook until reduced and oil separates, about 15 minutes.
Cook base 15:00
3
Add fish and greens
Add smoked fish and stir. Add the chopped greens and cook for 10 minutes until wilted and integrated into the sauce.
Cook stew 10:00
4
Season and simmer
Season with salt and pepper. Simmer 5 more minutes until thick. The stew should coat a spoon.
Simmer 05:00
5
Serve
Shape fufu into smooth balls and serve in a bowl alongside the gboma dessi.

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