Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books, RRP $45.00.
Servings
3
Prep time
Cook time
Recipe
Ingredients
- 500g beef fillet (or eye fillet)
- 2 tbsp red nokoss (recipe below)
- 500g English spinach Splash of vinegar, for washing
- 50mL red palm oil
- 4 tbsp orange nokoss (recipe below)
- 100g ground African pistachios or pepitas (see tip)
- Salt & pepper For serving
- A few mustard greens
- Roasted African pistachios or pepitas
Method
- Slice the beef into thin strips. Put the strips in a bowl with the red nokoss and mix well. Cover and set aside for 1 hour in the fridge.
- Remove the stalks from the spinach. Wash the spinach leaves in vinegared water and then in clean water, swishing around well. Drain and set aside.
- In a frying pan, heat half the red palm oil and sauté the beef in small batches for around 2 mins or until well browned. Set aside.
- In the same frying pan, sweat the orange nokoss with the remaining palm oil for 5 mins. Add the spinach and sauté briefly, then add the ground African pistachios and stir for 5 mins
- Add a little water if it starts to stick. Add the beef slices and cooking juices and heat briefly. Season with salt and pepper.
- Serve the sautéed beef and spinach with white rice. Garnish with a few mustard greens and roasted African pistachios.
- TIP: African pistachios are nothing like the pistachios we are used to in the West. In Africa, what we call a pistachio is the almond-shaped kernel found in squash or marrow. When these seeds are ground, they have the same properties as almond meal.
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