👨‍🍳 作り方

1. 1

   Heat palm oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.

2. 2

   Add minced garlic and sauté for another minute until fragrant.

3. 3

   Stir in the diced tomatoes and cook until they break down into a sauce-like consistency, about 5-8 minutes.

4. 4

   Add the sliced okra, diced eggplant, chopped sweet potato leaves (or spinach), diced bell pepper, and chopped chili pepper (if using). Cook for about 5-7 minutes, stirring occasionally, until vegetables begin to soften.

5. 5

   Pour in the reserved oyster liquor and the water or fish stock. Bring the mixture to a simmer.

6. 6

   Gently add the shucked oysters to the pot. Season with salt and black pepper to taste. Be careful not to overcook the oysters, as they can become tough.

7. 7

   Cover the pot and let it simmer for about 10-15 minutes, or until the oysters are cooked through and the vegetables are tender. Stir gently a few times during cooking.

8. 8

   Serve hot, traditionally accompanied by funge or rice.