👨‍🍳 作り方

1. 1

   Heat red palm oil in a large, wide frying pan over medium heat. Add half of the beef cubes and brown on both sides. Remove to a plate and brown the second batch of meat. Remove again.

2. 2

   Sauté the sliced onions in the same pan until softened and colored. If needed, add another tablespoon of oil.

3. 3

   Add the chopped garlic, minced ginger, and minced hot peppers. Sauté for a few more minutes.

4. 4

   Add the beef bullion cubes, water, canned tomato sauce, Gbotemi spice, and salt. Stir to combine. Bring to a simmer, cover, and cook for about 3 hours, or until the meat is absolutely tender when pierced with a fork. Check every so often and add a bit more water if needed. Remove the cover during the last half hour of cooking if the stew is too soupy.

5. 5

   While the stew is simmering, prepare the spinach. Remove the root end of the spinach and wash well. Place the spinach in a large pot with clinging water, cover, and steam for 5-10 minutes until wilted. Drain, let cool, and coarsely chop.

6. 6

   When the stew is ready, taste for seasoning and add the chopped spinach. Warm through for a minute or so.

7. 7

   Serve hot, garnished with chopped cilantro. Traditionally served with Djenkoume or rice.