AFRICAN BEEF SPINACH STEW ( SHOKO )

By Avera

Ingredients
  • Servings 4

  • 1 can tomatoes — undrained

  • 1 whole hot chili peppers

  • 2 large onions

  • 1/4 cup chopped green bell pepper — capsicum

  • 6 tbsp vegetable oil

  • 2 lb beef steak — 1kg cut in cubes

  • 1 cup water — or beef broth

  • 1/4 tsp sugar

  • 1/4 tsp salt

  • 2 tsp cayenne pepper

  • 1 1/2 tsp minced ginger

  • 1 lb fresh spinach

Directions
  1. Reserve 1/2 cup of juice from the canned tomatoes, and discard the rest of the juice.

  2. Combine the chile, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.

  3. Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high heat.

  4. Add the reserved tomato juice, water sugar, salt, cayenne, and ginger.

  5. Cover, lower the heat, and simmer for 2 hours.

  6. Stir occasionally to keep from burning.

  7. Meanwhile, soak the spinach in warm water for 15 minutes.

  8. Then rinse thoroughly, separate, rinse again (and even a third time if you want to be extra careful), shred coarsely, and set aside.

  9. 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.


Nutritional Facts

Servings
1
Per Serving
244 Calories
21g Fat (73.5% calories from fat)
5g Protein
13g Carbohydrate
5g Dietary Fiber
0mg Cholesterol
230mg Sodium. Exchanges
0 Grain(Starch)
2 Vegetable
4 Fat
0 Other Carbohydrates.

dinner