Palaver Sauce

Spinach Stew

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Preparation info

  • 4 to 6

    Servings
    • Difficulty

      Complex

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups palm oil or salad oil
  • 3 cups thinly sliced onions
  • ΒΌ pound salt cod, soaked overnight in water to cover, and drained
  • ΒΌ pound salt beef, soaked overnight in water to cover, and drained (dried beef may be substituted)
  • 2 pounds spinach, cooked, drained and chopped, or 2 packages (10 ounces each) frozen chopped spinach
  • 3 tomatoes, peeled and chopped
  • 1 cup Beef Stock or water
  • 2 cans (7 ounces each) tuna
  • Coarsely ground red pepper flakes

Method

  1. Heat the oil in a saucepan and add the onions. Cook until onions are wilted. Add the salt cod and beef. Add the spinach, tomatoes and stock and simmer for forty-five minutes, stirring occasionally.

  2. Ten minutes before the stew is done, add the tuna. Sprinkle with red pepper flakes to taste just before serving.

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