👨‍🍳 作り方

1. 1

   Marinate the chicken pieces with lemon juice, salt, white pepper, smoked paprika, and chicken bouillon powder for at least 30 minutes.

2. 2

   Heat canola oil and red palm oil in a large pot or Dutch oven over medium-high heat. Sear the marinated chicken pieces until browned on all sides. Remove chicken and set aside.

3. 3

   Add sliced onions to the pot and sauté until translucent. Add minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the diced tomatoes and cook until they begin to break down. If using, add the butternut squash.

5. 5

   Return the chicken to the pot. Add chicken broth or water, and the pierced scotch bonnet pepper (if using). Bring to a boil, then reduce heat, cover, and simmer until the chicken is tender.

6. 6

   Add the sliced okra to the pot. Stir and continue to simmer, uncovered, until the okra is tender and the sauce has thickened.

7. 7

   Remove the scotch bonnet pepper before serving. Adjust salt and pepper to taste. Serve hot with funge or rice.

   💡 プロのコツ: Funge is a traditional Angolan porridge made from cornmeal or cassava flour.