Stews
Sauce Feuille
Gboma Déssi
Togo
A hearty Togolese leaf stew made with gboma (a local leafy green), spinach, beef, smoked fish, crab, dried shrimp, and palm oil; often called the national dish and served with akoumé or fufu.
Original eatfuls sticker artwork
What it is
A closer look at Sauce Feuille.
A hearty Togolese leaf stew made with gboma (a local leafy green), spinach, beef, smoked fish, crab, dried shrimp, and palm oil; often called the national dish and served with akoumé or fufu.
What to look for
Know it when you find it.
A thick, dark-green stew with tender meat, smoked fish, crab, and shrimp in a rich palm-oil sauce; the closest thing to a Togolese national dish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Sauce Feuille.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Rwanda
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Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.