What if I said "GOODBYE" to everyone by having a short post on Gboma stew😋!!!

Gboma stew is a popular traditional stew made with amaranth, or spinach leaves and a rich sauce, usually cooked with meat or fish. It is commonly eaten with fufu (pounded yam/cassava/plantain), akpan (maize paste), or rice in both Benin and Togo.

The ingredients can vary slightly based on local preferences, but the basic components include Gboma (amaranth leaves) or spinach washed and chopped, palm oil (or vegetable oil) for richness, tomatoes either fresh or tomato paste for depth of flavor, onions for seasoning, garlic & ginger for extra aroma, smoked fish or fresh fish (optional) commonly used in coastal areas, meat (beef, goat, or chicken) to add protein, crayfish or dried shrimp (optional) to enhance the taste, hot peppers (chili) for spice, and salt, bouillon cubes, and spices for seasoning

Gboma stew is a staple in both countries, especially in Fon, Mina, and Ewe communities (Tribes). It’s often enjoyed during family gatherings, special ceremonies, and market days. It is a nutrient-rich dish due to the vitamins from amaranth leaves and the proteins from meat or fish.

I have been enjoying Gboma stew since my very earlier childhood and still missing it so much😓!!

Thanks very much Sensei for your kind supervision during this Lecture and thanks for how interesting the class was so far. I have learnt a lot from various weekly posts and PPTs content. As feeding is the most vital need of mankind, then food comes as something primordial. Discovering each and another food culture was very impactful for me, as any of us can still have the opportunity to try them and judge whether he/she enjoys them or really not.

As Spring will come soon, Japan will look very beautiful talking about weather, landscape and traffic, and I am looking forward to going out for some posted food.