Shoko - Beef and Spinach Stew

Posted by Burkina Fasso on 2009/12/22 | Views: 4355 |

Shoko - Beef and Spinach Stew

SHOKO (BEEF AND SPINACH STEW 6 small canned tomatoes, with juice 1 whole fresh hot chile 4 medium onions, whole 1/4 cup green bell pepper 6 tbsp veg...

SHOKO (BEEF AND SPINACH STEW


6 small canned tomatoes, with juice 1 whole fresh hot chile 4 medium


onions, whole 1/4 cup green bell pepper 6 tbsp vegetable oil 1 lb


stewing beef, cut in cubes 1 cup water [or beef broth] 1/4 tsp sugar


1/4 tsp salt 2 tsp cayenne [more or less to taste] 1 1/2 tsp minced


fresh ginger 3/4 to 1 lb fresh spinach


1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the


rest of the juice. Combine the chile, tomatoes, onions, and green bell


pepper in a food processor, and process until the vegetables are


minced but not pureed.


2. Heat the oil in a large, cast-iron pot, and saute the vegetables and


beef for 5 minutes over high heat.


3. Add the reserved tomato juice, water sugar, salt, cayenne, and


ginger. Cover, lower the heat, and simmer for 2 hours. Stir


occasionally to keep from burning.


4. Meanwhile, soak the spinach in warm water for 15 minutes. Then


rinse thoroughly, separate, rinse again (and even a third time if you


want to be extra careful), shred coarsely, and set aside.


5. After 2 hours, add the spinach to the pot and cook over medium


heat for 30 minutes, until the water is gone and the spinach is cooked.


6. About half an hour before serving, prepare boiled rice. Serve Shoko

with rice. [Also good served with Yam Foofoo.]

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