Kontomire Stew

Ingredients

• •2 lbs beef or lamb, cubed
• •1 lb kontomire (collard greens) or spinach, chopped
• •2 medium onions, diced
• •4 cloves garlic, minced
• •2 tbsp tomato paste
• •1 can (14 oz) diced tomatoes
• •1 can (13.5 oz) coconut milk
• •3 cups beef broth
• •2 tbsp palm oil or vegetable oil
• •1 tsp ground ginger
• •to taste salt and pepper
• •2 scotch bonnet peppers (optional)

Directions

1. 1Heat palm oil in a large pot over medium-high heat and brown the meat on all sides, about 8 minutes. Remove and set aside.
2. 2In the same pot, sauté diced onions and garlic until fragrant, about 3 minutes. Stir in tomato paste and cook for 2 minutes.
3. 3Add diced tomatoes and cook for 5 minutes, then return the meat to the pot with beef broth and ginger. Bring to a boil, then simmer for 20 minutes until meat is tender.
4. 4Stir in the chopped kontomire greens and coconut milk, and add whole scotch bonnet peppers if using. Simmer for 10 more minutes.
5. 5Season with salt and pepper to taste. Remove scotch bonnet peppers if desired before serving.
6. 6Serve hot over steamed rice, fufu, or boiled plantains.

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