Comorian Beef and Spinach Stew

Comorian Beef and Spinach Stew

Ingredients

• 6 small fresh tomatoes
• 1 whole fresh hot chilly
• 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
• 1 small tin tomato puree
• 1 dl. fresh tamarind juice
• 1/2 piece of lime juice
• 1/d red vinagre

Method

• Combine the chilly, tomatoes, onions, and green bell pepper in a food processor, and process until the vegetables are minced but not pureed.
• Heat the oil in a large, cast-iron pot, and saute the vegetables and beef for 5 minutes over high heat.
• Add tomato puree, water sugar, salt, cayenne, and ginger. Cover, lower the heat, and simmer for 2 hours. Stir occasionally to keep from burning.
• 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.
• 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.
• Finnish the seasoning of the stew by adding tamarind juice, lime and vinagre for your taste
• About half an hour before serving, prepare coconut rice. Serve the stew coconut with rice.



Bon Apetite.

Benn Haidari