Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : African Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 sm Canned tomatoes -- , with
Juice
1 Whole fresh hot chile
4 md Onions -- , whole
1/4 c Green bell pepper
6 tb Vegetable oil
1 lb Stewing beef -- , cut in
Cubes
1 c Water [or beef broth]
1/4 ts Sugar
1/4 ts Salt
2 ts Cayenne [more or less to
Taste]
1 1/2 ts Minced fresh ginger
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.]
