Recipe#5350

Title: Beef Spinach

From: diana@EbiCom.net (Diana) 
 Newsgroups: rec.food.recipes 
 Subject: African Shoko (Beef and Spinach Stew) 
 Date: 19 Aug 1995 22:14:53 -0600 
 Message-ID: <416crt$jpe@mack.rt66.com> 

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
 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.]