Main Ingredients:

6 small canned tomatoes , with juice 1 whole fresh hot chile 4 medium onions , whole 1/4 cup green bell pepper 6 tbsp vegetable oil 1 lb stewing beef , cut in cubes 1 cup water [or beef broth] 1/4 tsp sugar 1/4 tsp salt 2 tsp cayenne [more or less to taste] 1 1/2 tsp minced fresh ginger 1 lb fresh spinach

Cooking Preparation of the Recipe:

1. Reserve 1/2 cup of juice from the canned tomatoes, and discard therest of the juice. Combine the chile, tomatoes, onions, and greenbell pepper in a food processor, and process until the vegetables areminced but not pureed.2. Heat the oil in a large, cast-iron pot, and saute the vegetablesand beef for 5 minutes over high heat.3. Add the reserved tomato juice, water sugar, salt, cayenne, andginger. Cover, lower the heat, and simmer for 2 hours. Stiroccasionally to keep from burning.4. Meanwhile, soak the spinach in warm water for 15 minutes. Thenrinse thoroughly, separate, rinse again (and even a third time if youwant to be extra careful), shred coarsely, and set aside.5. After 2 hours, add the spinach to the pot and cook over mediumheat for 30 minutes, until the water is gone and the spinach iscooked.6. About half an hour before serving, prepare boiled rice. ServeShoko with rice. [Also good served with Yam Foofoo.]

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