Beninese cuisine, Sauces & Soups, Togolese cuisine

Togolese Jute leaves

600 g of ademé leaves (fresh or frozen)

1 tablespoon of ginger

2 cloves garlic,

3 cooked crabs,

12 cooked shrimps,

1 smoked mackerel,

1 onion,

20 cl of palm oil

1 cube

Red and green pepper



2 tbsp Potash or sodium bicarbonate

1 fish “lahoin” (dried and fermented fish)

The meat of your choice (seasoned, boiled, and fried)

Sort the leaves by removing the yellow or faded leaves, wash and drain in a colander and chop coarsely.

Put a little water in the bottom of a pot, and add the potash and as soon as the water begins to boil the leaves of ademe.

Add the fish “lahoin” and 1/2 onion

With the help of a spoon, break the leaves of Ademe.

Boil until the sauce is slimy (about 10 minutes).

Add chili, garlic, ginger, crab, shrimp, cube, meat and smoked fish

Add palm oil and salt and cook for another 10 minutes.

Potash or baking soda allows green vegetables to keep their color during cooking and soften


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