Shoko
Ghanaian Beef and Spinach Stew

Prepare the traditional shoko ghanaian beef and spinach stew to treat your family and friends. Like many dishes in the Ghanaian cuisine it contains lots of fresh ripe tomatoes . 

It is affordable, through the combination of red tomatoes and peppers with the leafy green spinach it is a feast for the eyes and really, really delicious. Depending on your love for chilies it can be prepared from a slightly spicy level to extremely hot. We used the versatile cayenne chili peppers in our version of this recipe to give the stew just a slight bite.   


Presented by C&S from LOOKINGatCOOKING

Preparation time: 20 minutes 
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Cooking time: 4  minutes
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Resting time: 0 minutes
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Total time needed: 2h50minutes
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Grade of Difficulty: easy

Recipe inspired by girlcooksworld. You can find the link to her recipe here http://www.girlcooksworld.com/2011/03/shoko-ghanaian-beef-and-spinach-stew.html


Ingredients

  • 400 gram fresh tomatoes, chopped into dice
  • 30 ml olive oil or peanut oil
  • 3 large cloves of garlic, finely chopped
  • 1 green bell pepper sliced into strips
  • 1.5 red cayenne chili peppers
  • 2.5cm/ 1inch piece of fresh ginger finely chopped
  • ½ tsp. coriander seeds, freshly ground
  • Contents of 1 cardamom pod, ground
  • ½ tsp. cumin seeds, freshly ground
  • ½ tsp. black pepper freshly ground
  • 250 ml beef stock
  • Salt to taste
  • ½ tsp. brown sugar

Directions to prepare
Shoko Ghanaian Beef and Spinach stew 

  • Heat the oil in a pan,
  • Lightly spice the meat with salt, a little crushed cardamom seeds, brown sugar and pepper,
  • Fry the beef cubes in it for 3 to 5 minutes, stiffing it frequently till they have browned.
  • Remove them from the stove, pore into a bowl with a lid and keep aside for a while.
  • Add the garlic and onions in the pan add a little more oil if needed and fry till the onions start to caramelize (become golden brown)
  • Add tomatoes and boil on low heat with the lid on the pan for 5 minutes.
  • Add remaining spices and beef stock and let everything simmer for 2 hours stirring it gently from time to time. If the sauce becomes to thick add a little more water.
  • When the sauce is nearly done.
  • Remove the stems from the spinach, chop it coarsely and place it in a pot with 30ml water. Cover the pot tightly with a lid and let the spinach boil for about 3 minutes.
  • Add the spinach and a little of its liquid to the sauce, mix it in and let it simmer for another 3 minutes.
  • Take of the stove and serve with either Plantain, Fufu or hot steamed rice. (We used turmeric rice)

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