Shoko (Beef and Spinach Stew)

Ingredients

• 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

Instructions

• 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.]