Togo, Aziz Awesso, Adémè déssi and ewokoumè sticky green leaf sauce

Togo, Aziz Awesso, Adémè déssi and ewokoumè sticky green leaf sauce

Aziz is the President of Union des Acteurs de la Gastronomie Togolaise (UAGT), trainer in Togolese gastronomy and head of party at the 4-stars Hotel Sarakawa in Lomé.

He trained for three years at the Hotel Central de Sokodé in Togo. He was also a Laureate at the Happy Festival in Johannesburg, and at the WAFFEST Festival in Ghana.

 

TOGO GASTRONOMY MUSTS

 

Maize

Maize

Yams

Yams

Zomi

Zomi

Afiti

Afiti

Gboyébéssé

Gboyébéssé

 

 Adémè déssi and ewokoumè sticky green leaf sauce

This dish is the most popular in the whole country and has therapeutic and nutritional virtues.

INGREDIENTS

Adémè déssi:

  • 500 g adémè leaves
  • 500 g smoked fish
  • 1 kg beef
  • 200 cl red oil

 

  • 5 g lanhoin fish
  • 0.5 g ginger
  • 500 g mixture (green pepper, white onion, salt, pepper)

Ewokoumè:

  • 300 g maize flour

STEP BY STEP

SAUCE ADÉMÈ:

  1. Wash the leaves, drain in a sieve. Wash smoked fish (remove skin and bones, crumble into large pieces).
  2. Cut the beef into pieces, wash, season and prepare.
  3. Put a little water in the pot. Add liquid potash. Pour in the leaves when the water boils. After 5 minutes, add salted fish (lanhoin), whip for 5 minutes until glue. Add fish, meat, ginger, green pepper, oil. Cook for 3 minutes. Add onion and salt and remove from heat when everything is cooked.

EWOKOUMÈ (MAÏZE PASTE):

  1. Make a porridge (1 litre) with maize flour.
  2. Stir with a wooden spatula. Bring to boil.
  3. Add 300 g of maize flour.
  4. Stir for 5 minutes to obtain a paste texture.
  5. Cut into pieces with a palette.
  6. Serve in soup plates.

Download in PDF