Dodo Ati Efo (Fried Plantains & Stewed Spinach)

Ingredients

• 1 large red onion. Unpeeled
• ¼ cup organic unrefined red palm oil
• 3 tablespoons Iru (fermented locust beans)
• 1 (15 ounce) can no-salt-added tomato sauce
• ½ cup water
• 2 beef bouillon cubes
• ⅛ teaspoon salt
• ⅛ teaspoon Cameroon pepper
• 1 pound beef stew meat. Trimmed and cubed (1/2-inch)
• 2 pounds baby spinach
• 2 cups avocado oil or canola oil
• 4 large ripe plantains
• peeled and sliced diagonally 1 inch thick.

Instructions

• Peel onion. Reserving the skin. Dice the onion.
• Heat palm oil in a large pot over medium-high heat. Add the diced onion and iru; cook stirring occasionally; until fragrant; 3 to 4 minutes. Stir in tomato sauce; water; bouillon cubes; salt and Cameroon pepper. Reduce heat to medium-low and simmer until the sauce has reduced and thickened; 5 to 10 minutes.
• Add beef to the sauce and cook; stirring occasionally; for 15 minutes. Add spinach; in batches; stirring to distribute the sauce evenly. Simmer until the spinach has wilted; about 10 minutes.
• Meanwhile; heat avocado (or canola) oil in a large skillet over medium heat until it reaches 350°F. Add the onion skin and cook until it is dark brown; about 3 minutes. Remove the onion skin with a slotted spoon and discard.
• Place a wire rack atop a baking sheet (or a paper-towel-lined plate) near the stove. Working in batches; add plantains to the hot oil. Cook; flipping once; until golden brown; 3 to 4 minutes per side. Transfer to the rack (or plate) with a slotted spoon or tongs to drain. Repeat with the remaining plantains.
• Serve the fried plantains with the spinach mixture.