| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
African, Beef, Main dishes, Soups & ste |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.]
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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