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

Instructions

Heat some of the oil in a pressure cooker and sauté part of the sliced onions, the garlic and the ginger powder for 2 minutes. Add the meat, hot pepper, 2 bouillon cubes and salt, then pour in just enough water to slightly cover the meat. Lower the heat and cook for about 40 minutes or longer, until the meat is tender, which depends on the cut and your cooker.

While the meat cooks, wash the spinach and boil it in salted water for 15 minutes. Drain it and slice it thinly.

Lift the meat out of the cooker into a bowl, keeping the broth in the pot. Season the meat with the gbotemi spice blend.

In a saucepan, sauté the remaining onions and garlic in the remaining oil. Stir in the tomato paste and cook, stirring regularly, for at least 10 minutes. Season with the last bouillon cube and the remaining hot pepper, then stir in the reserved broth and boil over medium heat for 25 minutes.

Add the spinach and then the meat to the sauce. Simmer for at least 15 minutes, then take the pot off the heat.

For the akoume, pour 2 cups of water into a saucepan, add the corn flour and mix with a wooden spoon. When the water boils, add the all purpose flour and stir vigorously.

Mix the potato starch with 1 cup of water and pour it into the pan. Stir hard for 3 minutes, then cover and cook over medium heat for 5 minutes, until you have a firm dough.

Shape the dough however you like. Serve the stew over the akoume in a banana leaf, or on the side in a large plate.