Aloko Et Gboma Dessi (cassava Fufu With Egusi Soup)

Aloko et Gboma Dessi is a traditional dish from Togo, featuring cassava fufu served with a flavorful egusi soup. This dish is a staple in Togolese cuisine and is perfect for a hearty and satisfying meal.

Aloko Et Gboma Dessi (cassava Fufu With Egusi Soup)

Ingredients

  • 2 cups cassava fufu flour
  • 1 cup egusi (ground melon seeds)
  • 1 pound chicken, cut into pieces
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 1 bell pepper, chopped
  • 2 cups spinach, chopped
  • 3 tablespoons palm oil
  • 1 teaspoon ground crayfish
  • 1 teaspoon ground chili pepper
  • Salt to taste

Instructions

  1. In a bowl, mix the cassava fufu flour with water to form a smooth dough. Shape the dough into small balls and set aside.
  2. In a pot, heat the palm oil and sauté the onions, tomatoes, and bell pepper until softened.
  3. Add the chicken pieces to the pot and cook until browned.
  4. Stir in the egusi, ground crayfish, and chili pepper. Cook for 5 minutes, stirring constantly.
  5. Pour in 4 cups of water and bring the soup to a simmer. Let it cook for 20 minutes.
  6. Add the spinach to the soup and cook for an additional 5 minutes.
  7. Meanwhile, bring a pot of water to a boil and add the cassava fufu balls. Cook for 10 minutes or until the fufu is firm.
  8. Serve the cassava fufu with the egusi soup and enjoy!

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
20g
Carbohydrates
60g
Fat
15g

Supplies

Pot Bowl Spoon

Tools

Knife Cutting board Potato masher (for shaping fufu)

Serving suggestions

Serve the Aloko et Gboma Dessi with a side of sliced avocado for a refreshing contrast to the rich flavors of the dish.

Tips & tricks

For a vegetarian version, you can substitute the chicken with tofu or mushrooms in the egusi soup.

Cost

$15