Spinach

Ask for “épinard” in a Lomé market and you will most likely be handed gboma, the leaves of the African eggplant plant (Solanum macrocarpon). It is the heart of gboma dessi, one of Togo’s best-loved sauces. European spinach grows only in very small quantities in Togo’s heat, so we supply the two leafy greens Togolese farmers really grow, and that West African families in Canada look for:

• African spinach (gboma): broad, tender leaves with a mild, slightly bitter taste that softens beautifully in sauces and stews.
• Amaranth greens: soft, quick-cooking leaves with a gentle, earthy flavour, used across West Africa, the Caribbean (callaloo) and Asia.

How we supply them:

• Harvested early in the morning in Lomé’s irrigated market gardens, tied in bunches of about 250 g and cooled right away.
• Packed in lined boxes of 5 kg or 10 kg, or by the pallet of 200 kg (40 × 5 kg boxes).
• Kept at 0–4 °C with high humidity. Leafy greens wilt within days, so we ship them only by air freight. Dried or frozen greens available on request.

Every lot is traceable to the farm.

For a weekly supply, write to us and we will plan the flights with you.