Mangu

gboman-soup

Next Dish: Chipa

Gboman Soup is a traditional dish originating from the Benin Republic, particularly popular amongst the Fon ethnic group. It is a rich, flavorful soup primarily made from fresh fish, tomatoes, onions, peppers, and gboma leaves, a type of African spinach. The soup is often served with a side of pounded yam, rice, or other starchy foods. Its distinct taste and nutritional value make it a staple in many West African cuisines.

gboma leaves

agushi

salt

garlic

smoked fish

dried pepper

Recipe

Ingredients:

  • 1 bunch of Gboma leaves (or spinach as a substitute)

  • 1 cup of Agushi (melon seeds)

  • 1 large onion

  • 1 tablespoon of palm oil

  • 1 teaspoon of salt

  • 1 teaspoon of pepper

  • 2 cups of water

  • 2 cloves of garlic

  • 1 piece of fresh ginger

  • 1 cup of smoked fish

  • 1 cup of meat (optional)


Instructions:

  1. Start by washing the Gboma leaves thoroughly and chop them finely.

  2. Blend the Agushi (melon seeds) with a little bit of water until it forms a paste.

  3. Chop the onion, garlic, and ginger finely.

  4. In a pot, heat the palm oil over medium heat.

  5. Add the chopped onion, garlic, and ginger to the pot and sauté until they become translucent.

  6. Add the Agushi paste to the pot and stir well, allowing it to cook for about 5 minutes.

  7. Add the chopped Gboma leaves to the pot and mix well.

  8. Add the smoked fish (and meat if using) to the pot.

  9. Add the water, salt, and pepper to the pot and stir well.

  10. Cover the pot and allow the soup to simmer for about 30 minutes, stirring occasionally.

  11. Check the seasoning and adjust if necessary.

  12. Serve the Gboma soup hot with your choice of accompaniment.