Chile – Sauce feuille (Togo)
|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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