GARI PIÑON and ADEME DETSI (TOGOLESE DISH)

Ademe , Jute or Molokhia leaves are very nutritious and have a high Iron content. It’s great for your digestive system and bloating due to the mucilaginous structure of the plant. 

During my childhood, Mum and I were at the market at dawn to get the freshest leaves from the market ladies. 

Mum advised Ademe was at its best when used immediately especially after it was plucked.

Mum always had specific ladies she bought specific ingredients from, with clear instructions and the Ademe had to be less than 12 hours old from picking when she purchased it.

 

My grocery shopping experience with Mum during my childhood has shaped my way of handpicking the best of ingredients. Mum insisted on the small like looking Ademe leaves (which I believe were the Organic ones) and were the tastiest. 

Immediately we got home, we had to pick the stalks from the leaves, which can be time consuming, considering how small they were. 

During the process of picking (which if you’re lucky involves a few people), we had our chats including how painstaking the process of cooking was, ensuring we kept the same pace and looking forward to the dish.

GARI PIÑON 

Gari is made out of  grated Cassava that's fermented and roasted. Gari has a Couscous consistency and most West Africans use it just as you would Couscous and more. 

'Gari Piñon', is basically Gari cooked in a hot and perfectly spiced Tomato broth. This is a popular dish in Togo, Benin and the Ewe's of Ghana. 

Gari Pinon has a soft and light texture which is packed with flavours and can be enjoyed with your favourite Meat, Fish or Poultry.

Gari can be enjoyed both in a savoury or sweet way. 

Watch how to prepare both dishes for a perfect lunch below;

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