Zanzibari Gboma Dessi

Ingredients

In the Zanzibari adaptation of Gboma Dessi, we incorporate the distinct flavors of Zanzibari cuisine by adding spices like cloves, cinnamon, and cardamom. Additionally, we use local Zanzibari vegetables such as cassava leaves and green bananas to enhance the dish's authenticity and flavor profile. We alse have the original recipe for Gboma Dessi, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon (5g) ginger, grated 1 teaspoon (5g) ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon (5g) ground cloves 1 teaspoon (5g) ground cloves
• 1 teaspoon (5g) ground cinnamon 1 teaspoon (5g) ground cinnamon
• 1 teaspoon (5g) ground cardamom 1 teaspoon (5g) ground cardamom
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 2 cups (470ml) cassava leaves, chopped 2 cups (470ml) cassava leaves, chopped
• 2 cups (470ml) spinach, chopped 2 cups (470ml) spinach, chopped
• 1 eggplant, diced 1 eggplant, diced
• 1 cup (240ml) okra, sliced 1 cup (240ml) okra, sliced
• 2 green bananas, peeled and sliced 2 green bananas, peeled and sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 8g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and cook until they soften.
4. 4.
   Stir in the ground cloves, cinnamon, cardamom, paprika, and chili powder. Cook for another minute to release the spices' flavors.
5. 5.
   Pour in the vegetable broth and bring the mixture to a simmer.
6. 6.
   Add the cassava leaves, spinach, eggplant, okra, and green bananas to the pan. Stir well to combine.
7. 7.
   Cover the pan and let the ingredients simmer for about 20 minutes, or until the vegetables are tender.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Zanzibari Gboma Dessi hot with steamed rice or chapati.

Treat your ingredients with care...

• Cassava leaves — Make sure to wash the leaves thoroughly and remove any tough stems before chopping.
• Green bananas — Choose firm, unripe bananas for this recipe as they hold their shape better during cooking.

Tips & Tricks

• For an extra kick of heat, add a finely chopped chili pepper to the sauce.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder and paprika.
• Serve the Zanzibari Gboma Dessi with a side of tangy mango chutney for a burst of tropical flavor.
• If cassava leaves are not available, you can substitute with collard greens or kale.
• To make the dish more substantial, add cooked chickpeas or tofu cubes during the simmering process.

Serving advice

Garnish the Zanzibari Gboma Dessi with fresh cilantro leaves and serve it alongside fluffy steamed rice or warm chapatis. The dish pairs well with a refreshing cucumber and tomato salad.

Presentation advice

Serve the Zanzibari Gboma Dessi in a vibrant ceramic bowl to showcase the colorful medley of vegetables. Sprinkle some paprika or ground cinnamon on top for an added visual appeal.