Dish of Ground Beef with Okra & Spinach
(click to enlarge)

Ground Beef, Okra & "Spinach"


Africa - Sub-Saharan
Serves:
Effort:
Sched:
DoAhead:  		 4 main
***
55 min
Most		 A tasty dish that's easy to make, very quick cooking - and the okra isn't at all slimy. Make only as much as you need and serve right away as the color goes off if it sits very long. The photo serving was made with chard and skin-on fava beans.

1/2
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6
4
1/3
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1/2
6
2
1
1-1/2
3/4
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1/2
2
2
1/4
1
#
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oz
oz
in
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#
oz

cl
t
t
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#

T
c
c
Beef, lean
-- Onion mix
Onion
Mushrooms
Ginger root
-- Okra mix
Okra pods
Tomatoes
Chili, Thai (1)
Garlic
Tomato Paste
Salt
--------
"Spinach" (2)
Scallions
Oil
Water
Fava Beans (3)  
Prep   -   (40 min)
  1. Trim BEEF of any excess fat and grind, or better, chop very fine.
  2. Chop ONION small, slice MUSHROOMS about 1/8 inch thick. Slice GINGER very thin and chop fine. Mix.
  3. Cap OKRA and cut crosswise into 1/3 inch lengths. Chop TOMATOES small. Chop CHILIS fine. Crush GARLIC and chop medium. Mix all with Tomato Paste and Salt.
  4. Chop "SPINACH" small (see Note-2). Chop SCALLIONS small. Mix.
Run   -   (15 min)
  1. Heat Oil in a coverable sauté pan and fry Beef and Onion Mix stirring until onions are all exuded liquid has evaporated and onions are translucent.
  2. Stir in Okra Mix, Fava Beans and Water. If using chard the stem slices go in now. Cover and simmer for about 9 minutes, stirring occasionally. Do not overcook the okra or it will be dull in color and slimy.
  3. Stir in Spinach Mix and cook until just wilted, chard a little longer.
  4. Serve hot with plenty of steamed long grain rice.
NOTES:

  1. Chilis:

      African chilis aren't much available in North America, but easily available Thai chilis are an excellent stand-in for the pili pili popular in Africa. Two of them will give a distinct bite, but not excessive. Adjust to your preference. For details see our African Chilis page.

  2. "Spinach":

      In West Africa, "Spinach" is young Colocassia (taro) leaves. These are pretty much unavailable in North America (the FDA doesn't like the high oxalic acid content). Cookbooks call for regular Spinach instead, but that turns to mush in seconds. I prefer white stemmed Swiss Chard which is easier to handle and more durable in cooking. You can use the stems (sliced thin diagonally and cook them just a little longer than the greens) or just the greens as you prefer.

  3. Fava Beans:

      I suggest using frozen favas as they are much more convenient, much less costly and more available than fresh. Frozen are available both peeled and unpeeled and either can be used. If you use fresh, cook them separately and add with the spinach mix.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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