Time:
Share Recipe:
0
0
0
0
Add to Recipe Box
Chile – Sauce feuille (Togo)
Serves 4
| 1. | If using fresh spinach, wash the spinach leaves, boil with salt for 15 minutes, then cut into thin strips. If using frozen spinach, skip this step. |
| 2. | Put the pieces of beef in a pan with water, salt, one minced onion, garlic and ginger. (Optional: you can stir-fry the meat in a little bit of oil before adding the water and the rest of the spices) |
| 3. | Boil for about 15 minutes. Remove from heat, drain the meat and keep the broth |
| 4. | Sauté the rest of the minced onions and garlic in 5 tablespoons of peanut oil. |
| 5. | Add the tomato paste, turning regularly for at least 5 minutes, then season (pepper, bouillon, salt, chili pepper) |
| 6. | Add the meat broth, adjust the seasoning as needed and boil at medium heat for about 15 minutes |
| 7. | Add the spinach leaves and meat and simmer for another 10 minutes |
| 8. | Serve with ablo or rice |
Rate this recipe, leave comments, suggestions and ask questions in the space below!
Want to try this recipe? Sign up and save it in your recipe box!
 |  |  |  |  |
Print 
PDF
Comments and Reviews