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Adémé

Name: Adémé
Total time: 40 min
Yield: Serves 4
Cuisine: Togo
Ingredients: 2 bunches Molokhia; 200g White Fish Fillet; 15g Dried shrimp; 1 Tomato; 1/2 Onion; 1 Chili pepper; 2 tbsp Palm oil; 1 tsp Salt; 400ml Water

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Jute leaves, similar to molokhia, stewed with fish — Togo's stretchy sauce.

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📖 The Story Behind This Dish

Adémé is a jute-leaf (molokhia) sauce eaten in Togo and Benin: the leaves are chopped and stewed with smoked fish or crab, tomato, and chili until stretchy. Eaten with akoumé or white rice, its slippery texture clings nicely to the paste.

🌆 Where it's eaten: At lunch in a Togolese home, a pot of stretchy green sauce and white corn paste are set out and torn by hand to eat.

🥕 Ingredients (serves 4)

Molokhia 2 bunches
White Fish Fillet 200g
Dried shrimp 15g
Tomato 1
Onion 1/2
Chili pepper 1
Palm oil 2 tbsp
Salt 1 tsp
Water 400ml

👩‍🍳 Instructions

Pick the molokhia leaves and chop finely.
Heat the palm oil in a pot and sauté the chopped onion, tomato, and chili.
Add the water and dried shrimp and simmer 5 minutes.
Add the bite-size fish and simmer 10 minutes.
Add the molokhia, simmer 5 minutes until stretchy, and season with salt.

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