Shoko (Beef And Spinach Stew) recipe

Shoko (Beef And Spinach Stew)

Shoko (Beef And Spinach Stew) recipe



  1. Seive the tinned tomatoes, keeping the juice.
  2. Combine the chilli, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are chopped but still a little coarse.
  3. Heat the oil in a large saute pan and saute the vegetables and beef for 5 minutes over a high heat.
  4. Add the reserved tomato juice, stock, sugar, salt, cayenne, and ginger.
  5. Cover and simmer over a low heat for 1 hour; stirring occasionally.
  6. In the meantime, soak the spinach in warm water for 15 minutes. Then rinse thoroughly with cold water. Set aside. 
  7. Aftef the hour, add the spinach to the pot and cook over medium heat for a further 30 minutes, until the water is gone and the spinach is cooked.
  8. Prepare the rice as per packet instructions, then serve.

Serves 3

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