Entree: Benin – Gboma Dessi (Hearty West African spinach and peanut stew with chicken and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 1.5 lb (680 g) total
- 2 tbsp (30 ml) palm oil
- 1/4 cup (60 g) ground peanuts or smooth peanut butter
- 1 lb (450 g) fresh spinach or African bitterleaf (gboma), roughly chopped
- 6 oz (170 g) smoked fish (mackerel or herring), flaked
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 1 scotch bonnet or habanero pepper, whole or chopped for heat, optional
- 1 tsp (5 g) bouillon powder or 1 bouillon cube (5 g)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground smoked paprika or sweet paprika
- 1/2 tsp (3 g) ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1 cup (240 ml) water or light chicken stock
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken thighs dry, season lightly with 1/2 tsp salt and black pepper. In a large pot, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the chicken thighs 3–4 minutes per side until golden. Remove and set aside.
2. In the same pot, add remaining 1 tbsp (15 ml) vegetable oil and 2 tbsp (30 ml) palm oil. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and sauté 30 seconds until fragrant.
3. Stir in the chopped tomatoes, tomato paste, smoked paprika, and the scotch bonnet (whole if you want milder heat). Cook 4–5 minutes until tomatoes break down.
4. Return the browned chicken to the pot. Add bouillon, ground peanuts (or peanut butter), and 1 cup (240 ml) water or stock. Bring to a gentle simmer, cover, and cook 20–25 minutes until chicken is cooked through and tender.
5. Add the chopped spinach and flaked smoked fish to the pot. Stir to incorporate, smashing a little of the peanuts into the sauce to thicken. Simmer uncovered 8–10 minutes until greens are wilted and flavors meld. Taste and adjust salt and pepper.
6. Remove the whole scotch bonnet if used. Serve hot, garnished with chopped parsley or cilantro, alongside rice, fufu, or boiled yams.