Jojamba is a simple West African dish which provides a filling and tasty family meal. Any green vegetable, such as broccoli or cabbage, may be substituted for the spinach.
4 fl. oz. peanut oil
1 large onion, coarsely chopped
1 large green pepper, white pith removed, seeded and coarsely chopped
1 medium-sized red pepper, white pith removed, seeded and coarsely chopped
2 lb. lean beef, minced
7 oz. canned peeled tomatoes
8 oz. canned okra , drained and sliced
1 teaspoon ground ginger
2 teaspoon cayenne pepper
½ teaspoon Tabasco sauce
½ teaspoon salt
4 fl. oz. beef stock
1 lb. cooked, chopped spinach
In a large, heavy saucepan, heat the oil over moderate heat. When the oil is hot, add the onion and peppers to the pan and cook them, stirring occasionally, for 5 to 7 minutes, or until the onion is soft and translucent but not brown.
Add the beef to the pan and cook, stirring frequently, for 5 minutes, or until it is thoroughly browned. Add the tomatoes with the can juice, the okra , ginger, cayenne, Tabasco and salt and stir well to mix. Reduce the heat to low and simmer for 10 minutes.
Pour in the beef stock, then add the spinach. Bring the liquid to the boil over high heat. Reduce the heat to low and simmer the stew, stirring occasionally, for 40 minutes, or until the meat is tender.
Remove the pan from the heat and serve at once.