Shoko (Beef and Spinach Stew)
 
6 small  canned tomatoes, undrained
1   whole fresh hot chile
4 medium  onions
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
1 lb.  fresh spinach
 
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. 
heat the oil in a large, cast-iron pot, and saute the vegetables and beef 
for 5 minutes over high heat. 
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. 
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. 
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. 
about half an hour before serving, prepare boiled rice. serve shoko with 
rice. also good served with yam foofoo. 
 
 
 
-- 
(ID: 8557) Mirror: rec.food.recipes: Sat, Mar 6, 2004


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