Bowl of Beef and 'Spinach' Stew
(click to enlarge)

Beef and "Spinach" Stew


Africa - Ghana   -   Shoko
Serves:
Effort:
Sched:
DoAhead:  		 5 w/rice
***
2-1/2 hrs
Yes		 This satisfying stew calls for "Spinach". In West Africa, that means young Taro Leaves, which are pretty hard to find in North America, so we use Chard with a little lime juice.

1
1
11
7
12
3
1
1
2
1
1-1/2
8
1/2
1/2
1
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ar
ar
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#
#
oz
oz
oz
cl
in

T
T
c
oz
T
t
T
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Beef (1)
Tomatoes, ripe (2)
Swiss Chard (3)
Bell Pepper, green (4)  
Onion
Garlic
Ginger Root
Habanero Chili (5)
Oil
Oil (more)
Stock (6)
Tomato Sauce (7)
Salt
Pepper
Lime Juice
-- Serve With
an African Mash (8)
  -or- Steamed Rice
----------------
Prep   -   (1 hr)
  1. Cut BEEF into 3/4 to 1 inch cubes.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop medium.
  3. Cut large stems from CHARD Cut greens into strips about 1/2 inch wide and 1-1/2 inches long.
  4. Blast BELL PAPPER black with your Kitchen Torch and brush skins off under running water. Core and cut into strips about 1/2 inch wide by 1 inch long.
  5. Quarter ONIONS lengthwise and slice thin crosswise. Crush GARLIC and chop small. Mix.
  6. Slice GINGER crosswise very thin, cut slices into threads and chop threads fine. Add to Onion.
  7. Split HABANERO CHILI open lengthwise and add to Onion.
  8. Squeeze LIME JUICE.
Run   -   (1-1/2 hr)
  1. In a spacious sauté pan (3-1/2 qt), heat 2 T Oil and fry Beef Cubes stirring until lightly browned all over. Remove and set aside.
  2. Add 1 T Oil and fry Onion mix until onions are translucent.
  3. Stir in Tomatoes and fry until softening.
  4. Stir in Stock, Beef, Bell Peppers and Tomato Sauce. Bring to a boil and turn down to a simmer for 1-1/2 to 2 hours or until Beef is quite tender.
  5. Stir in Greens, Salt and Pepper. Adjust liquid if needed. Bring to a simmer until the greens are tender, (about 5 minutes).
  6. Check seasoning and adjust if needed. Stir in Lime Juice and take off heat.
  7. Serve hot with "Mash" or plenty of steamed Jasmine rice (see Note-8).
NOTES:

  1. Beef:

      Weight is boneless and with excess fat removed. Any stewing cut should work fine, though Round will take longer to cook than Chuck.

  2. Tomatoes:

      These should be very ripe and flavorful. If your tomatoes don't measure up, use 16 ounces of caned whole tomatoes, chopped coarse and include juice.

  3. Chard:

      Weight is for greens only. Use white stemmed Chard if possible. In Africa "Spinach" is Kontommire / Taro / Cocoyam Leaves, but these are not easy to get in North America (the amount of oxalic acid makes the FDA nervous). Chard is a good substitute for any greens called "Spinach" in tropic countries. We correct with Lime Juice at the end of cooking because Taro Leaves are more tart.

  4. Bell Pepper:

      While Ghana recipes don't call for it, I skin the peppers. as the cooking time is quite long and I don't like tough skins floating around in my stew. This is especially important if the stew is reheated.

  5. Habanero Chili:

      Habanero / Scotch Bonnet Chilis from the Caribbean now dominate in West Africa. Just one gives this recipe noticeable heat. If you're from the Frozen North, you may wish to use only half of one, others may wish to use two - use your own best judgement here. For details see our African Chilis page.

  6. Stock:

      I have usually made some stock from off cuts of the Beef bought for this recipe. In West Africa these days it is common to use Water and Maggi Cubes. For details see our Maggi Cubes page.

  7. Tomato Sauce:

      In Africa they would probably use tomato paste to make up for inadequacy of the tomatoes. I prefer an 8 ounce can of a very simple tomato sauce. My favorite is Faraon brand Spanish Style

  8. African Mash:

      These are the "rice" of Africa, the bland starchy main dishes to which the strongly flavored soups and stews are the sauce. Examples are Banku, Fufu of Yam and Fufu of Cassava. Since these tend to be inconvenient in a Western household, I usually use steamed Jasmine Rice, which is also used in West Africa if it can be afforded.

  9. Serving:

      If this is made as a stew, I serve it on the same plate as rice. If serving a "mash", it is usually in the form of a ball, provided on the plate to be incorporated into the stew by the diner.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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