Spinach stew

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  • 1lb spinach
  • 1lb beef stew meat
  • 2 medium onions
  • 2 cloves garlic
  • 1/2 cup oil (peanut or vegetable)
  • 1 bouillon cube
  • 4 tbsp tomato paste
  • 1 chili pepper
  • salt, pepper, ginger


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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


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