The World Cookbook by Jeanne Jacob-Ashkenazi

Author:Jeanne Jacob-Ashkenazi
Language: eng
Format: epub, pdf
Publisher: ABC-CLIO
Published: 2014-12-15T00:00:00+00:00

Beef Soup with Greens (Romazava)

This is the national soup, whose name translates as “clear soup.” Ideally it is made with seven kinds of greens, and among them must be a “hot” or “prickly” vegetable (brède mafana), the Para cress of Brazilian origin (Spilanthes acmella and Spilanthes oleracea), for which watercress is a poor substitute.

2 TBS oil

2 pounds stewing beef, cubed

1 clove garlic, minced

1 onion, finely chopped

1-inch piece fresh ginger, sliced into julienne strips

1 tomato, diced

salt and pepper to taste

water

1 pound mixed green vegetables (watercress, spinach, Chinese cabbage, chard, pea shoots, and Para cress if available), washed and cut into 1-inch slices

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