Nigerian Beef-Spinach Stew |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From the American Heart Association cookbook. The book states that if you were a member of the Yoruba tribe in Nigeria, you would make this dish with melon seed and call it Efo Egusi. Efo means spinach and egusi means melon seed. In other parts of West Africa, it is known as Palaver sauce. Whatever its name, this classic African dish is usually a mixture of meat and fish. Here it has a modern addition to the sauce in the form of ginger ale. I haven't made this but I will probably make it on the stove in a Dutch oven or it seems adaptable to the crockpot. Ingredients:
2 lbs stewing beef, cut into cubes, lean |
12 ounces ginger ale |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon black pepper |
1 medium tomato, chopped |
10 ounces fresh spinach |
4 medium onions |
2 medium tomatoes, whole |
2 teaspoons cornstarch |
1 tablespoon cold water |
Directions:
1. Brown beef cubes in oven. Add giner ale, red pepper. black pepper, and the chopped tomato.
2. Cover and simmer 1 1/2 hours or until meat is tender.
3. Meanwhile, wash the spinach, and remove any tough stems. Tear the leaves into small pieces. Slice the onions thinly and separate the slices into rings. Slice the whole tomatoes.
4. Mix the cornstarch with 1 tablespoons cold water. Stir into the stew and cook 1 minute until slightly thickened.
5. Add onion rings, tomato slices and spinach. Return to simmer. Cover and simmer until the vegetables are just tender-about 5 minutes.
6. Serve with rice.
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