Gboma Dessi avec Poisson Séché (Spinach Stew with Smoked Fish)
A hearty and flavorful stew made with fresh spinach (or similar greens), tomatoes, onions, and the distinct smoky depth of dried or smoked fish. This dish is a staple, showcasing the use of local greens and preserved fish.
🧂 Ingredients
- 1 kg Fresh spinach or other greens (like amaranth or kale)(roughly chopped)
- 200 g Smoked fish (e.g., mackerel, catfish)(cleaned, deboned, and flaked)
- 2 large Large onions(1 chopped, 1 sliced)
- 4 cloves Garlic cloves(minced)
- 1 tbsp Fresh ginger(grated)
- 400 g Diced tomatoes(canned or fresh)
- 1 tbsp Tomato paste
- 3 tbsp Palm oil or vegetable oil
- 0.5 cup Chicken or fish broth
- 1 Scotch bonnet pepper(optional, whole or finely chopped)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 1 Stock cubes (optional)
👨🍳 Instructions
- 1
If using dried smoked fish, soak it in hot water for about 15-20 minutes to soften and remove excess salt. Clean, debone, and flake the fish. Set aside.
- 2
Heat the palm oil or vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the minced garlic and grated ginger. Cook for 1 minute until fragrant.
- 4
Stir in the diced tomatoes and tomato paste. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes have broken down.
- 5
Add the flaked smoked fish, chicken or fish broth, and the optional scotch bonnet pepper. If using, crumble in the stock cube. Bring to a simmer.
- 6
Add the chopped spinach (or other greens) to the pot in batches, stirring until it wilts down. Cover and let it simmer for about 20-25 minutes, allowing the flavors to meld and the spinach to cook through.
- 7
Stir in the sliced onion. Continue to cook for another 10 minutes, uncovered, allowing the stew to thicken slightly.
- 8
Season with salt and black pepper to taste. Be mindful of the saltiness from the smoked fish and stock cube.
- 9
Serve hot with rice, fufu, or akume.
💡 Pro Tips
- ✓Ensure the smoked fish is well cleaned and deboned to avoid any unpleasant surprises in the stew.
- ✓If you can't find smoked fish, you can use dried fish or even fresh fish, though the smoky flavor will be less pronounced.
- ✓For a creamier texture, a small amount of groundnut paste can be added with the tomatoes.
🔄 Variations
- Add other vegetables like okra or bell peppers for added texture and flavor.
- For a vegetarian version, omit the fish and use vegetable broth, adding a pinch of smoked paprika for a hint of smokiness.