Shoko (Beef and Spinach Stew)

Shoko (Beef and Spinach Stew)

Rating: 31


  • 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


  • 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.]