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Loading...A hearty West African classic from Togo, this vibrant green stew simmers tender beef in a tomato and palm oil sauce, then finishes with a generous mound of leafy greens. Traditionally eaten with fufu, pounded yam, or steamed rice, it's deeply savory with gentle heat from Scotch bonnet pepper.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings5
Yield5 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 8 gSaturated Fat
- 11 gCarbs
- 4 gFiber
- 5 gSugar
- 32 gProtein
- 610 mgSodium
- 980 mgPotassium
- 155 mgCalcium
- 6 mgIron
- 38 mgVitamin C
- 820 mcgVitamin A
Ingredients
For the beef and base
- 1.5 lbs beef chuck, cut into 1-inch cubes
- 1 large yellow onion, half chopped and half sliced thin
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp palm oil
- 1 tsp kosher salt
- 1 Maggi or chicken bouillon cube, crumbled
- 3 cups water or low-sodium beef broth
For the tomato sauce
- 4 Roma tomatoes, roughly chopped and blended
- 2 tbsp tomato paste
- 1 Scotch bonnet or habanero pepper, pierced with a knife
- 1 tsp dried thyme
- 0.5 tsp ground black pepper
For the greens
- 1.5 lbs fresh spinach (or amaranth/gboma leaves), washed and roughly chopped
- 1 small red onion, thinly sliced
- 1 tbsp palm oil, for finishing
- 0.25 tsp salt, to taste
Directions
- Pat the beef dry and toss in a bowl with the chopped onion, garlic, ginger, salt, and crumbled bouillon. Let it sit for 10 minutes while you prep the other ingredients.
- Heat 2 tablespoons of palm oil in a heavy pot or Dutch oven over medium heat. Add the sliced onion reserved for the base and cook until translucent, about 3 minutes.
- Add the marinated beef and brown on all sides, turning occasionally, for 6 to 8 minutes. The meat should develop a deep golden crust.
- Stir in the blended tomatoes, tomato paste, Scotch bonnet, thyme, and black pepper. Pour in the water or broth and bring to a rolling boil.
- Reduce the heat to low, cover the pot, and simmer gently for 30 to 35 minutes, or until the beef is fork-tender and the sauce has reduced and thickened.
- Fish out the Scotch bonnet pepper and discard, or leave it in for more heat. Taste the sauce and adjust salt as needed.
- Stir in the chopped spinach (or amaranth) a handful at a time, allowing each batch to wilt before adding more, about 4 minutes total.
- Add the sliced red onion and the finishing tablespoon of palm oil. Simmer uncovered for 5 more minutes so the greens soften and the flavors meld.
- Serve hot in shallow bowls alongside fufu, pounded yam, or steamed white rice. Spoon plenty of the green-tinted sauce over each portion.
Cook’s Notes
- True amaranth leaves (gboma) deliver the most authentic flavor and deep green color; baby spinach is a widely available substitute that cooks faster.
- For a smoky depth, replace half the beef with smoked beef, smoked fish, or kanda (dried smoked meat) and add it during the last 15 minutes of simmering.
- Palm oil gives the stew its characteristic reddish-orange tint and earthy flavor; if substituting, use vegetable oil plus a pinch of paprika for color.
- The Scotch bonnet controls the heat level; leave it whole for mild warmth or slit it open for a spicier stew.
- The stew tastes even better the next day once the greens have soaked up the sauce, so consider making it a few hours ahead or refrigerating leftovers.
