*  Exported from  MasterCook II  *
 
                       Shoko (Beef and Spinach Stew)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : African                          Beef
                 Main Dishes                      Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
 
 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.]
 
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