Gboma Dessi

Cup of Yum
1. In a pressure cooker with a little oil, saute an onion, a clove of garlic and ginger for 2 minutes.
2. Add the meat, salt, pepper and 1 cube of chicken bouillon. Cover with water.
3. Close the pressure cooker. Cook over high heat to build up the pressure until the first whistle.
4. Then reduce heat and cook for 45 minutes (or more depending on the meat and the pressure cooker).
5. Remove the meat from the pan, drain and place in a bowl. Keep the broth in the pot. Season the meat with gbotemi.
6. While the meat is cooking, wash the spinach leaves. Boil in salted boiling water for 15 minutes, then cut into thin slices.
7. Sauté 2 onions and 2 cloves garlic in a saucepan with remaining palm oil (or vegetable oil).
8. Add the tomato puree. Stir regularly for at least 15 minutes. Season with pepper, 1 cube of bouillon, hot peppers.
9. Add the broth to the pot. Boil over medium heat for 20-25 minutes.
10. Add drained spinach leaves, then meat. Simmer for at least 15-20 minutes.

Akoumé

1. In a saucepan, pour 2 cups (500ml) of water. Add maize flour and mix with a wooden spoon.
2. Bring to a boil, add the wheat flour and stir vigorously.
3. Dilute starch potato in 1 cup (200ml) of water. Pour into pan.
4. Stir vigorously for 2-3 minutes. Cover the pot and cook over medium heat for 5 minutes.
5. Once the dough ready, it's time to shape. To do this, take a ball of dumpling and place it in an empty bowl. Rotate the bowl a few times to obtain a uniform ball.
6. Serve dessi gboma on top of this dumpling in the bowl or you can place the dumpling in a banana leaf and serve gboma dessi on the side.