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1 cup water [or beef broth]
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
1 lb fresh spinach
4. Meanwhile, soak the spinach in warm water for 15 minutes. Then
rinse thoroughly, separate, rinse again (and even a third time if you
want to be extra careful), shred coarsely, and set aside.
5. After 2 hours, add the spinach to the pot and cook over medium
heat for 30 minutes, until the water is gone and the spinach is
cooked.
6. About half an hour before serving, prepare boiled rice. Serve
Shoko with rice. [Also good served with Yam Foofoo.]
1/4 tsp sugar
1/4 tsp salt
2 tsp cayenne [more or less to taste]
1 1/2 tsp minced fresh ginger
1 lb fresh spinach
4. Meanwhile, soak the spinach in warm water for 15 minutes. Then
rinse thoroughly, separate, rinse again (and even a third time if you
want to be extra careful), shred coarsely, and set aside.
5. After 2 hours, add the spinach to the pot and cook over medium
heat for 30 minutes, until the water is gone and the spinach is
cooked.
6. About half an hour before serving, prepare boiled rice. Serve
Shoko with rice. [Also good served with Yam Foofoo.]
