TOGO: Spinach and Tomato Stew (Gboma Dessi) with Quick Fufu

I have come across fufu many times since this culinary journey began, but resisted making it simply because I was unsure it adhered to the OWW principles (kid-friendly, accessible, and quick to prepare). But apparently it's having a bit of a social media moment, and my daughters requested it. Perfect timing, as I was researching Togolese recipes when they did. And due to fufu's SM heyday, there are quicker versions found online today then when I first researched it in 2011.

The original ingredients for fufu are boiled cassava (aka yuca), plantains, and taro, but it is also made in different ways in throughout West Africa. In its raw state, cassava is poisonous, thus it must be cooked properly. Initially I tried to make my fufu with cassava flour, as those recipes seemed easier and safer. But the end result reminded me of 1970s school paste. So I followed the general recipe from EmmyMade (also below), with a few tweaks for extra safety.

The stew was delicious, with a unique warm and bright balance, but a bit clove heavy for my kids. It can be made with any type of meat: goat, beef, smoked chicken, smoked seafood, or a combo of any. I opted for smoked chicken I purchased without sauce at a nearby BBQ restaurant, thus the whole dish easily came together in under the 45-minute

Spinach and Tomato Stew (Gboma Dessi)

2 tablespoon red palm or olive oil

1 lb stew meat (beef or goat) or smoked chicken or seafood, or any combo

1 large onion

2 cloves garlic

1 habanero pepper

1 tablespoon minced fresh ginger

2 teaspoons Gboteni spice (see below)

14 oz jar diced tomatoes or 3 Roma tomatoes

2 cups chicken broth

1 cube Maggi or chicken bouillon

2 tablespoons sunflower kernels or 3 tablespoons pumpkin seeds

1 lb fresh baby spinach

NOTE: If using only smoked meats, this meal comes together in under 45 minutes. If using stew meats, plan on slow cooking it for at least 3 hours, although on low you can leave it in the slow cooker all day!

1. If using stew meat, in a slow cooker with a sauté function or a Dutch oven with a lid, heat the oil over medium heat. Dice the meat into bite-size pieces, about 1-inch cubed. Add half of the beef cubes and brown on two sides over medium heat. Remove to a plate and brown the second batch of meat. Remove again.

2. Cut the onion in half and slice both halved into thin c-shaped slices. Mince the garlic. If using pre-smoked chicken or seafood (you'll add these in step 3), add the oil to a slow cooker with a sauté function or Dutch oven and heat over medium heat; if you’ve browned meat, add more oil to the cooking pot if need be. Sauté the onions. When the onions are softened and have turned a light golden, add the garlic and ginger. If you like a hotter stew, minced the habanero and add it to the mixture. (If you like it milder, you will add it whole, later.) Sauté for a few more minutes.

3. Pulse the sunflower kernel or pumpkin seeds, if using, in a spice grander or mini food processor. Add them, along with the rest of the ingredients (including browned meat, if using) other than the spinach, to the pot and slow cook or simmer on low, covered, at about 185°.

   1. If you are using any browned stew meat, add an additional cup of water. It will take about 3 hours for the meat to be tender.

   2. If you are using only smoked meats, no need to add the extra water, and it will take only 20 minutes for the flavors to meld.

4. Check every so often to see if it needs a bit more water added and stir to make sure it is not sticking to the pan.

5. 10 minutes or so before completion, heat about an inch of water in a large Dutch over or pot with a lid over high heat. Put the spinach in, cover, and reduce heat to low. Steam the spinach for 5 to 10 minutes, stirring once or twice until it is all wilted. Remove and drain, let cool.

6. When the stew is ready, add the spinach and warm through. Serve with fufu or cooked rice.

   
   

Gboteni spice

1 teaspoon cardamom seeds or 12 cardamom pods

½-1 teaspoon whole cloves

1 teaspoon fennel seeds

1 teaspoon cumin seeds

1 teaspoon ground ginger

1. If using cardamom pods, break open pods and collect the seeds inside. (You will discard the pod shells, and just use the seeds.) Add the seeds, cloves, fennel, and cumin seeds to a small skillet. Toast over low heat until fragrant, about 3-5 minutes.

2. Add all to a spice grinder. Pulse until well ground. Pour into a small, covered container and mix in ground ginger.

3. Store the in an airtight container for up to 1 month.

Quick Fufu

1 medium sweet cassava*

1 green plantain

*Most raw cassava sold in the US is the sweet variety. It is less toxic than the bitter variety.

1. Cut both ends off of the cassava, then cut a long slit down the side, from end to end. Peel back the skin and discard. Chops the cassava into pieces and rinse thoroughly in water. Drain and repeat. Transfer to a powerful blender. Cut both ends off of the plantain, then cut a long slit down the side, from end to end. Peel back the skin and discard. Chops the plantain into pieces and add to the blender.

2. Add 2 cups of water. Blend at tops speed until you have a smooth puree, about 3 minutes

3. Transfer the puree to a microwave-safe dish, cover it with a plate, and microwave on high for 14 minutes. Stir and check the consistency. If needed, microwave for an additional minute until the mixture is translucent and sticky.

4. Allow the fufu to cool slightly, then knead it with wet hands until smooth and elastic.

#fufu #togo #smokedchicken @emmymade

FUN FACTS:

• During World War 1, the Allies took control of the colony then called Togoland from Germany, and France and Britain divided the it into two, each taking half as their own colony.

• Togo's capital, Lomé, is called Little Paris due to its chic and well-planned appearance. and wide boulevards.

• Traditional Togolese houses are beautifully constructed by hand from mud, with thatched roofs. They come in all shapes and sizes and can look like miniature castles!