*  Exported from  MasterCook  *
 
                       SHOKO (BEEF AND SPINACH STEW)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : African                          Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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     :
  
 
 
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