Gboma Dessi

What we know so far

Gboma dessi is Togo's leaf sauce: gboma, the leaves of the African garden egg (wild eggplant), boiled, chopped and simmered in a red palm-oil and tomato base with onion, garlic, ginger and chilli, with beef, smoked fish, dried shrimp or crab. Outside Togo cooks use spinach in place of gboma leaves, and some pair the gboma with ndolè leaves. It is eaten over akoumé, the maize-and-cassava paste, in Lomé and along the coast, and on Sundays it is the sauce everybody expects.

The draft was written from 2 published sources and holds 12 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting