This spicy and unusually-flavoured stew comes from French West Africa, where meat and fish are often combined. Serve Zindo
Vando (sccn-doh vahn-doh) with fried plantain and yams or boiled rice.
2 lb. boned shin of beef, cut into
10 fl. oz. beef stock
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon paprika
2 garlic cloves, finely chopped
2 fl. oz. vegetable oil
1 medium-sized onion, chopped
8 oz. prawns or shrimps, peeled
4 tomatoes, blanched, peeled and chopped
1 tablespoon tomato puree
10 oz. frozen leaf spinach,
7 oz. canned tuna fish, drained and coarsely flaked
2 eggs, scrambled
Place the beef, stock, salt, cayenne, paprika and garlic in a large saucepan. Set the pan over moderate heat and bring the liquid to the boil. Reduce the heat to low and simmer for 30 minutes. Remove the pan from the heat and set aside.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden. Add the prawns or shrimps, tomatoes and tomato puree and cook for a further 10 minutes, stirring occasionally. Remove the pan from the heat and stir the prawn or shrimp mixture into the meat mixture.
Place the saucepan over low heat and simmer for 20 minutes, stirring occasionally. Increase the heat to moderate. Add the spinach and tuna fish and bring the mixture to the boil. Reduce the heat to low and simmer the stew for a further 20 minutes or until the cooking liquid has reduced by about one-third. Remove the pan from the heat and stir in the scrambled eggs.
Pour the stew into a warmed serving bowl and serve at once.