Shoko (Beef & Spinach Stew)
Tender beef cubes simmer for 2 hours in a spiced tomato base with cayenne and ginger, then fresh spinach wilts into the stew for a hearty African meal over rice.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
3 hrsShoko is comfort food at its finest: beef that falls apart tender in a tomato-based broth spiked with heat and warming ginger.
The vegetables get minced in a food processor (not pureed, so you still have texture), then simmer low and slow to build deep flavor.
After 2 hours, the beef is meltingly soft and the sauce has thickened into something rich enough to coat every grain of rice.
Fresh spinach goes in at the end, wilting into the hot stew and adding color and nutrients without losing its structure.
Chef Tips
- Use a cast-iron pot for even heat distribution during the long simmer
- Stir occasionally to prevent the bottom from scorching
- Pulse vegetables in the food processor to mince, not puree (you want small pieces, not liquid)
- Triple-rinse spinach to remove all grit before adding to the stew
- Adjust cayenne to your heat tolerance (start with 1 teaspoon for milder)
- Serve over white rice or with injera for soaking up the flavorful sauce
Ingredients
Directions
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 sauté the vegetables.
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 spinach is cooked.
About half an hour before serving, prepare boiled rice.
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