👨‍🍳 作り方

1. 1

   Wash the leafy greens thoroughly and chop them into bite-sized pieces. If using tougher greens like cassava leaves, they may need to be blanched or cooked slightly longer.

2. 2

   In a large pot or skillet, heat the palm oil (or vegetable oil) over medium heat.

3. 3

   Add the chopped onion and sauté until softened and translucent.

4. 4

   Add the minced garlic, chopped tomatoes, and scotch bonnet pepper. Cook, stirring occasionally, until the tomatoes have broken down and the mixture is fragrant.

5. 5

   Stir in the crumbled stock cube and crayfish powder (if using). Add the water and bring to a simmer.

6. 6

   Add the chopped leafy greens to the pot. Stir well to combine with the sauce.

   💡 プロのコツ: The greens will wilt down significantly.
7. 7

   Cover the pot and let the Gbekui simmer for about 20-30 minutes, or until the greens are tender and the flavors have melded. Add more water if the mixture becomes too dry.

   💡 プロのコツ: Stir occasionally to prevent sticking.
8. 8

   Taste and adjust seasoning with salt as needed. The dish should be savory and slightly spicy.

9. 9

   Serve hot as a side dish with rice, fufu, or other Beninese staples.