A Taste of Home: Rediscovering Samboe or Cleome gynandra Salad

As a Togolese woman living in America, I never imagined it would take over 20 years to reconnect with the flavors of home, especially something as dear as “samboe” (scientifically known as Gynandropsis gynandra). This leafy green was a cherished part of my childhood, especially in dishes my grandma would bring back from the Anié market. Every year, I searched local farmers’ markets here, hoping to find this plant, but I always came up empty.

When I started gardening, my hope was reignited. I began researching endlessly, trying to find its name in French, English, or even the scientific term so I could track down seeds. After three long years, the breakthrough came from an unexpected source—my dad. One morning, I was chatting with him and told him about my longing for samboe. I mentioned my wish to know the plant’s scientific name, and he casually replied, “Gynandropsis gynandra.”

I was stunned! “You knew the name?” I asked, and he laughed, reminding me of his passion for plants and gardening. He had known it all along. Armed with this information, I eagerly searched online and finally found seeds on Amazon. I bought them immediately, excited to bring a little piece of Togo into my garden. I planted the seeds in late spring, and to my joy, they grew quickly. Within a month, I was harvesting fresh samboe leaves, ready to recreate the simple yet flavorful salad I had missed for so long.

Here’s the recipe I made, using ingredients from my garden:

Ingredients:

• Fresh Gynandropsis gynandra (white cleome) leaves (enough to make 2 cups after boiling and straining)
• 1/2 onion, diced
• 1 medium fresh tomato, diced
• 1 Scotch bonnet pepper, minced (adjust to taste)
• Salt to taste
• Optional: bouillon powder for extra flavor
• 2 tablespoons oil
• Water for boiling

Instructions:

1. Blanch the Leaves: In a pot of salted boiling water, add the washed white cleome leaves. Boil until tender, then drain well. Press out excess water and chop the leaves into bite-sized pieces. Spread them in a salad bowl.
2. Assemble the Salad: Add the diced onion, tomato, and minced Scotch bonnet to the blanched leaves. Drizzle with oil, sprinkle with salt (and bouillon if desired), and mix everything well.
3. Serve: This salad can be enjoyed as is or paired with your favorite meat and a side of egblin or akpan (fermented corn flour meal).

This dish is not just food; it’s a dream realized, a journey back to my roots, and a reminder of the power of family. Thanks to my dad—an intelligent and resourceful man with a passion for plants—I can now share this beloved taste of Togo with my own family.