Ingredients:
For the n'tutu:
1 onion, grated
2 garlic cloves, minced
2 tbsp grated ginger
For the Spinach Sauce
500g spinach
1kg beef, cut into bite-sized pieces
2 onions, chopped
2 garlic cloves, chopped
1 beef stock cube
125ml groundnut oil
1 hot chilli
1 small tin of tomato purée
salt, freshly-ground black pepper and ground ginger, to taste
Method:
Wash the spinach leaves well, place in a pan, add enough water to cover and a generous pinch of salt. Bring to a boil and cook for 15 minutes then drain and slice into thin strips.
Place the beef pieces in a saucepan, cover with water and add the onions, garlic and ginger (the n'tutu blend). Season with salt and bring to a boil. Continue boiling for 15 minutes then take off the heat and drain (reserve the broth).
Heat 5 tbsp of the groundnut oil in a large pan. Add the chopped onions and garlic. Fry for about 5 minutes then add the tomato purée and continue frying for 5 minutes, stirring constantly.
Crumble in the stock cube and season to taste with salt, chilli powder and ground ginger. Work in the reserved broth from the beef. Bring the mixture to a boil, reduce to a simmer and cook for 15 minutes.
Stir in the spinach and return the meat to the sauce. Return to a simmer and cook for about 15 minutes more, or until the mixture is almost dry.
Serve hot, with akoume, ablo or rice.
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