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Shoko (Nigerian Beef and Spinach)

Shoko (Nigerian Beef and Spinach) is a traditional Nigerian recipe for a stew of beef and spinach thickened with egusi seeds. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Nigerian Beef and Spinach (Shoko).

prep time

20 minutes

cook time

75 minutes

Total Time:

95 minutes

Serves:

4

Rating:

Tags : Chilli RecipesBeef RecipesNigeria Recipes

This is a classic Yoruban recipe from Nigeria. Shoko, also known as 'Lagos spinach' is a green leaf used commonly in Youruban cooking. It wilts easily and is typically replaced by spinach, though a mix of spinach and dandelion leaves would be a little closer to the original. The original version would also use a range of beef cuts and parts that would include tripe, liver and skin (pomno).

Ingredients:

3 tbsp olive oil
450g beef, cubed
8 large ripe tomatoes
2 medium onions, chopped
1 scotch bonnet chilli, chopped
60g Egusi* seeds (substitute pumpkin seeds) ground to a powder in a coffee grinder
250ml water
450g spinach, washed and torn (originally shoko leaves would be used)
1 tsp salt
1/2 tsp freshly grated red ginger (or ordinary ginger), grated

Method:

In a large pan, fry the beef in the oil until well browned. Add the onions, chilli and tomatoes and simmer for 5 minutes, until the tomatoes begin to break down. Add the egusi seeds and water then reduce to a low simmer and cook for 1 hour.

Add the spinach, salt and ginger and simmer for a further 10 minutes before serving on a bed of rice.


*Egusi seeds are a variant form of watermelon (Citrullus lanatus var. lanatus) seeds with a fleshy pericarp, commonly called egusi seeds which is extensively cultivated in Nigeria for the high protein and carbohydrate content of the edible seeds. They are often added, pulverized to a powder, as a thickener to stews.