👨‍🍳 作り方

1. 1

   Prepare the Stew Base: Heat vegetable oil in a large pan over medium heat. Add sliced onions and sauté until softened, about 5 minutes. Add chopped tomatoes and tomato paste, cooking for another 5-7 minutes until the tomatoes break down and the mixture thickens.

2. 2

   Add Heat and Seasoning: Stir in the minced scotch bonnets (or habaneros) and the bouillon cube (if using). Cook for 2-3 minutes until fragrant. Season with salt to taste, remembering that some ingredients like bouillon can be salty.

3. 3

   Prepare the Gari: In a separate bowl, gradually add water to the gari, mixing vigorously until it's moist but not soggy. The consistency should be crumbly.

4. 4

   Cook the Eggs: In a small pan, scramble the eggs and set aside. Alternatively, you can fry them and chop them into small pieces.

5. 5

   Combine and Finish: Add the moist gari to the stew base in the pan. Mix well to combine, ensuring the gari is evenly coated with the sauce. Stir in the scrambled eggs. Cook for another 5-7 minutes, stirring frequently, until the gari is heated through and well combined with the stew.

6. 6

   Serve: Serve hot, optionally with fried plantains or a side salad.