Shoko (Beef and Spinach Stew)

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 :