Togo is a small West African country on the Gulf of Guinea, in between Ghana and Benin. Togolese cuisine is made up of African, French, and German influences. Tomato and spinach is a popular combination, which happens to be the base of this so simple and tasty Gboma Dessi.
What I like about this dish that it's so flavorful, even with the minimum use of spices. What really stands out to me in this dish is the texture the ground pumpkin seeds in the sauce, the ground pumpkin seeds also helps in thickening the sauce.
Ingredients
1 Kg Boneless & Skinless Chicken Legs - cut into big pieces
Dry Roast Then Grind To A Fine Powder
1 Teaspoon Whole cloves
1 Teaspoon Ajwain seeds
1 Teaspoon Fennel seeds
6 Cardamoms
Other Ingredients
1 Teaspoon Ginger powder
¼ Teaspoon Nutmeg powder
Dry Roast Then Grind To A Fine Powder
1 Teaspoon Whole cloves
1 Teaspoon Ajwain seeds
1 Teaspoon Fennel seeds
6 Cardamoms
Other Ingredients
1 Teaspoon Ginger powder
¼ Teaspoon Nutmeg powder
2 + 2 Tablespoons Olive oil
1 Medium Onion - chopped
4 Cloves Garlic - minced
3 Green Chillies or Habanero Chillies - pierced
1 Green Chilly - finely chopped
2 Medium Tomatoes - blended
Season the chicken with the roasted powdered spices along with ground ginger, nutmeg and half the amount of salt.
Heat 2 tablespoons of the oil in a large frying pan over medium flame, fry the chicken until nearly cooked through and browned on both sides, remove from the pan. Keep aside along with the juice's.
Heat the other 2 tablespoons of oil and sauté the onion and garlic , ginger over medium heat until softened. Add the chopped green chillies, blended tomatoes, tomato paste, salt and cook for 3 -5 minutes until cooked. Add the stock and ground pumpkin seeds and taste for seasoning. Stir in the chicken and pierced green chillies cook for 5 minutes.
Simmer over medium-low flame for 20 minutes. Stir in the spinach and cook until wilted- for about 5 minutes. Serve Gboma Dessi with rice, potatoes, or polenta.
Labels: Togolese, West African, Chicken, Main course, International Cuisine, Spinach, Eat The World, Keto, Low Carb
1 Medium Onion - chopped
4 Cloves Garlic - minced
3 Green Chillies or Habanero Chillies - pierced
1 Green Chilly - finely chopped
2 Medium Tomatoes - blended
2 Tablespoons Tomato paste
1 Tablespoon Grated Ginger
500 Ml Chicken Stock
¼ Cup Pumpkin Seeds - ground to fine powder
1 Tablespoon Grated Ginger
500 Ml Chicken Stock
¼ Cup Pumpkin Seeds - ground to fine powder
500 Grams Spinach - chopped
¾ Teaspoon Salt or to taste
Method
¾ Teaspoon Salt or to taste
Method
Heat 2 tablespoons of the oil in a large frying pan over medium flame, fry the chicken until nearly cooked through and browned on both sides, remove from the pan. Keep aside along with the juice's.
Simmer over medium-low flame for 20 minutes. Stir in the spinach and cook until wilted- for about 5 minutes. Serve Gboma Dessi with rice, potatoes, or polenta.
For Eat The World we are sharing recipes of Togo.
- Crevettes aux Poivrons by A Day in the Life on the Farm
- Gboma Dessi by Culinary Cam
- Togolese Gboma Dessi by Sneha's Recipe
- Zowey (Togolese Spicy Peanut Balls) |by Amy's Cooking Adventures
