Nigerian Beef-Spinach Stew

READY IN: 1hr 45mins
Recipe by Oolala

From the American Heart Association cookbook. The book states that if you were a member of the Yoruba tribe in Nigeria, you would make this dish with melon seed and call it Efo Egusi. Efo means spinach and egusi means melon seed. In other parts of West Africa, it is known as Palaver sauce. Whatever its name, this classic African dish is usually a mixture of meat and fish. Here it has a modern addition to the sauce in the form of ginger ale. I haven't made this but I will probably make it on the stove in a Dutch oven or it seems adaptable to the crockpot.

Top Review by Husnah

This recipe is totally not from Nigeria. The beef-spinach stew in the Nothern part of Nigeria; precooked mashed pumpkin is use as the thickening agent. In addition some spices (like ground fresh or dry pepper, ginger and cloves) and vegetable oil are added to the soup. This soup is served with mashed rice, Tuwo or pounded yam

Ingredients Nutrition

Directions

  1. Brown beef cubes in oven. Add giner ale, red pepper. black pepper, and the chopped tomato.
  2. Cover and simmer 1 1/2 hours or until meat is tender.
  3. Meanwhile, wash the spinach, and remove any tough stems. Tear the leaves into small pieces. Slice the onions thinly and separate the slices into rings. Slice the whole tomatoes.
  4. Mix the cornstarch with 1 tablespoons cold water. Stir into the stew and cook 1 minute until slightly thickened.
  5. Add onion rings, tomato slices and spinach. Return to simmer. Cover and simmer until the vegetables are just tender-about 5 minutes.
  6. Serve with rice.

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