INSTRUCTIONS
I love cooking, it is both an exercise in concentration and relaxation, isn’t it? a space of its own that is also delicious to share, so let’s get to work. Let’s heat the oil in a deep-frying pan.
Ingredients
- 1.5 kg of beef leg cut into pieces
- 2 grated onions
- 450 g tomatoes, peeled, seeded and diced
- 2 tablespoons peanut oil
- 4 garlic cloves, finely chopped
- 1 green bell pepper cut into strips
- 300 g of spinach
- 3 red chili peppers
- 1 tablespoon minced fresh ginger
- ½ teaspoon freshly ground coriander seeds
- ½ teaspoon ground cardamom
- ½ teaspoon freshly ground cumin seeds
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground anise
- 1 teaspoon brown sugar
- 250 ml of beef broth
- Salt
- Pepper
Sprinkle the meat lightly with salt, cardamom, anise, pepper, and brown sugar.
Brown the pieces of meat for 5 minutes, stirring frequently until they turn a golden-brown color.
Remove from the pan and reserve in a covered container.
In the same pan, add the garlic and onions and the kitchen begins to smell very rich mmmm – do you smell? These spice mixes make a very special aroma… add a little oil if necessary and fry everything until the onions start to caramelize.
Add the tomatoes and the bell pepper. Season with salt and pepper, and put it over medium heat for 5 minutes.
We are going to add all the remaining spices, the meat and the beef broth.
We mix well over low heat for 2 hours, stirring gently from time to time and while this happens we can dance and enjoy a beautiful song by YORO NDIAYE, a musician originally from Senegal who used to hide in his father’s workshop to build his own guitars.
If the sauce gets too thick, we add a little water.
Meanwhile, remove the stems from the spinach leaves, coarsely chop and place in a saucepan with 2 tablespoons of salted water.
We cover the pan and steam the spinach for about 3 minutes after reaching the boiling point.
Add the spinach to the meat with its cooking water, stir and cook slowly over medium heat, covered, for another 10 minutes.
And that’s it, we have our traditional shoko that can be served over white rice or wheat semolina and we are going to enjoy a different dish with our family.
