👨‍🍳 作り方

1. 1

   Prepare the Amiwo: In a large pot, combine cornmeal, 4 cups of water, salt, and chicken bouillon. Whisk well to ensure no lumps form.

   💡 プロのコツ: Using a whisk is crucial for a smooth amiwo.
2. 2

   Cook the mixture over medium heat, stirring constantly, until it thickens to a smooth, firm dough. This may take about 15-20 minutes. Add more water, a little at a time, if it becomes too thick.

   💡 プロのコツ: Constant stirring prevents sticking and lumps.
3. 3

   Once thickened, cover the pot and let it steam on low heat for another 10 minutes.

4. 4

   Prepare the Peanut Sauce: While the amiwo is steaming, heat the red palm oil in a separate pan over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

5. 5

   Stir in the tomato paste and minced habanero pepper. Cook for another 2-3 minutes until fragrant.

6. 6

   Add the peanut butter, smoked fish powder (if using), and smoked shrimp powder (if using). Stir well to combine.

7. 7

   Gradually add water, about 1/2 cup at a time, stirring continuously to achieve a smooth, sauce-like consistency. Bring the sauce to a simmer.

   💡 プロのコツ: Add water slowly to control the sauce's thickness.
8. 8

   Let the peanut sauce simmer for about 10-15 minutes, stirring occasionally, until it has thickened and the flavors have melded.

9. 9

   To serve, spoon a generous portion of amiwo onto a plate and top with the rich peanut sauce.

   💡 プロのコツ: Amiwo can also be served with other stews or grilled meats.