Shoko is a traditional Italian recipe for a classic stew of meat and greens in a tomato base with greens and spices. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Shoko.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Shoko is a traditional West African stew of greens, beef or goat and tomatoes. It originates with the Yoruba tribe of Nigeria, but is also popular in Ghana. Traditionally, alefu (amaranth leaves) are used as the greens, though this can vary by country and season. I do have amaranth in the garden; however, I've made this version with spinach so it's more accessible. Traditionally, shoko is very spicy, made with Scotch bonnet or habanero chillies. You can dial back the heat, if desired, but it won't be exactly the same.
Ingredients:
1.5kg (3 lb) beef shank, cut into pieces
2 onions, grated
500g (1 lb) tomatoes, blanched, peeled, de-seeded and diced
2 tbsp peanut oil
4 garlic cloves, finely chopped
1 green bell pepper, de-seeded and cut into strips
300g (10 oz) alefu (amaranth leaves), or spinach [Swiss chard or similar would also work]
3 red chilli peppers (Scotch bonnets traditionally)
1 tbsp fresh ginger, peeled and chopped
½ tsp coriander seeds, freshly ground
½ tsp ground cardamom seeds
½ tsp cumin seeds, freshly ground
½ tsp freshly-ground black pepper
½ tsp ground anise seeds
1 tsp brown sugar
250ml (1 cup) beef stock
Sea Salt and freshly-ground black pepper, to taste
Method:
Sprinkle the meat with salt, cardamom, aniseed, black pepper and sugar (the sugar will help to combine) then toss to coat evenly.
Place a deep pan over medium-high heat. When hot add the oil and use to fry the feef for about 5 minutes, stirring frequently, until golden brown all over.
Remove from the pan with tongs or a slotted spoon and set aside in a bowl. Set a plat on top to keep warm.
Add the garlic and onions to the oil remaining in the pan (top up the oil if needed) and fry, stirring occasionally, for about 6 minutes, until the onions are beginning to caramelize.
Now add the tomatoes and bell peppers. Season lightly with salt and black pepper then continue to cook for 5 minutes.
Add in all the remaining spices, the meat (an meat juices) along with the beef stock.
Bring to a sinner over medium heat, cover and cook for 2 hours, stirring from time to time. If the stock thickens too quickly during this time top-up with a little boiling water.
Remove the stems from the amaranth or spinach leaves, chop them coarsely and place in a separate pan with 2 tbsp lightly-salted water. Cover the pan, bring to a boil then steam for 3 minutes until wilted. Turn the entire contents of the pan into the beef mixture.
Continue simmering the stew, covered, over medium heat for a further 10 minutes.
Serve accompanied by plantains, fufu or steamed rice.
)
