Try this Shoko (Beef and Spinach Stew) recipe, or contribute your own.
Suggest a better description1. 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 :
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Serving Size: 1 Serving (1131g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 614 | ||
Calories from Fat: 507 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 56.4g | 75 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 34.6g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 360.9mg | 12 % | |
Potassium 2611mg | 69 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 12.6g | ||
Protein 13.4g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 614
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