Perhaps it is because I was raised on reruns of “Popeye the SailorMan” or maybe it’s because I’m a health nerd. Either way, “sauce feuille” has always been among my favorite African sauces. I hope you enjoy it just as much as my family does.
2 Tbsps. vegetable oil
2 medium onions, finely diced
1 kg stew beef (bone-in)
2 smoked shrimp Jumbo cubes (shrimp Maggi cubes may be substituted)
3 roma tomatoes, washed and pureed
3 garlic cloves, peeled and pureed
5 scotch bonnet peppers, washed, stemmed, and pureed (or, to taste)
2 Tbsps. tomato paste
1 liter water
500 grams frozen, chopped spinach
Salt, to taste
1. Heat oil in a medium-sized stockpot over medium heat.
2. Add onions and sauté until lightly browned.
3. Meanwhile, puree tomatoes, garlic, and peppers in blender or food processor.
4. Once onions are browned, add beef and crumbled Jumbo cubes. Cook, while stirring regularly, until beef is sealed (5-7 minutes).
5. Add tomato, garlic, and pepper puree, along with tomato paste and 1 liter of fresh water. Stir to combine.
6. Bring mixture to the boil.
7. Reduce heat to medium-low and continue cooking until beef is falling off the bone (about 30 minutes).
8. Add chopped spinach and cook for about 15 minutes more, or until sauce is reduced, and flavors are thoroughly combined.
9. Add salt, as needed, and serve over fresh rice.
Editor’s Note: Abidjan Fire Sauce is a terrific condiment for this meal, allowing diners to adjust the heat to their personal preference.