Shoko is a delicious traditional Ghanaian stew prepared with beef, spinach and tomatoes.
Course: Main Course
Cuisine: African, Ghanaian
Servings: 6 people
Author: Renards Gourmets
- 3 lb beef shank , cut into pieces
- 2 onions , grated
- 1 lb tomatoes , peeled, seeded and diced
- 2 tablespoons peanut oil
- 4 cloves garlic , finely chopped
- 1 green bell pepper , cut into strips
- 10 oz. alefu (amaranth leaves) , or spinach
- 3 red chili peppers
- 1 tablespoon chopped fresh ginger
- ½ teaspoon coriander seeds , freshly ground
- ½ teaspoon ground cardamom
- ½ teaspoon cumin seeds , freshly ground
- ½ teaspoon black pepper , freshly ground
- ½ teaspoon ground anise
- 1 cup beef broth
- ½ teaspoon brown sugar
- Heat the oil in a deep pan.
- Sprinkle the meat lightly with salt.
- Sprinkle with cardamom, anise, brown sugar and pepper.
- Brown the pieces of beef for 5 minutes, stirring frequently until golden brown.
- Remove from the pan and set aside in a covered bowl.
- In the same pan, add the garlic and onions, add a little oil if necessary and fry until the onions begin to caramelize.
- Add the tomatoes and bell pepper. Season with salt and pepper and cook over medium heat for 5 minutes.
- Add all the remaining spices, meat and beef broth.
- Mix well and simmer over medium heat for 2 hours, stirring gently from time to time.
- If the sauce gets too thick, add a little water.
- Meanwhile, remove the stems from the spinach leaves, chop them coarsely and place in a pan with 2 tablespoons of salted water.
- Cover the pan and steam the spinach for about 3 minutes after reaching boiling point.
- Add the spinach to the meat with their cooking water.
- Stir and simmer over medium heat covered for another 10 minutes.
- Serve with plantain, fufu and/or steamed rice.