Detsi is the Ewe word for soup; Westermann (1905) glosses it as palm-nut soup and then soup in general. Ademe detsi is thus a soup made with ademe leaves; UNWTO's African gastronomy series describes the related Togolese adémè déssi as a leaf sauce prepared with adémè leaves, smoked fish, meat and red palm oil.
Ademe detsi is often served alongside a starchy staple.