Adémè Déssi (Jute Leaf Stew)

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes

Servings: 6 servings

Country of Origin

Togo

Description

A silky, nutrient-dense Togolese green stew made from slippery jute leaves cooked in palm oil broth with dried fish, beef, and ground crayfish.

Presentation & How It's Eaten

Served piping hot alongside Akoumé or Akplè. Eaten traditionally by dipping swallow dough into viscous stew.

Ingredients

• 4 cups fresh jute leaves (adémè or saluyot), finely chopped

• 1 lb beef, cut into small cubes

• 1 cup smoked or dried fish, flaked

• 1/3 cup red palm oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1/2 tsp baking soda

• 3 cups beef stock

• 2 tbsp ground crayfish powder

• 1 Scotch bonnet pepper

• Salt, to taste

Step-by-Step Directions

• Boil Meat: Boil beef cubes in stock with half chopped onion and garlic for 20 minutes until tender.

• Build Flavor: Add palm oil, remaining onion, flaked smoked fish, crayfish powder, and Scotch bonnet pepper to pot. Simmer for 8 minutes.

• Prepare Jute Leaves: In a separate small pot, boil chopped jute leaves in 1 cup water with baking soda for 3 minutes until vibrant and slick.

• Combine: Pour cooked jute leaves with liquid into main beef pot. Stir continuously on low heat for 5 minutes.

• Season & Serve: Season with salt to taste and remove from heat.

Optional

• Seafood Addition: Add small shelled shrimp during final 5 minutes of cooking.

Cooking Tips

• Keep Uncovered: Do not cover pot after adding jute leaves to preserve vibrant green color.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~270 kcal

• Total Fat: 16g

• Saturated Fat: 7g

• Cholesterol: 50mg

• Sodium: 390mg

• Total Carbohydrates: 8g

• Dietary Fiber: 3g

• Sugars: 1g

• Protein: 24g