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
2/4 tsp sugar
3/4 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.
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