👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and black pepper.

2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.

4. 4

   Add the minced garlic, grated ginger, and chopped red bell pepper (and chili pepper, if using). Cook for another 2-3 minutes until fragrant.

5. 5

   Stir in the crushed tomatoes and cook for 5 minutes, stirring occasionally.

6. 6

   Return the browned chicken to the pot. Add the palm nut concentrate and water. Stir well to combine.

7. 7

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the chicken is tender and the sauce has thickened. Stir occasionally, adding more water if the sauce becomes too thick.

8. 8

   Taste and adjust seasoning with salt and pepper if needed.

9. 9

   Serve hot with funge, rice, or boiled cassava.