👨‍🍳 作り方

1. 1

   In a pot, combine the mutton meat with half of the chopped onions, minced garlic, grated ginger, salt, and pepper. Add enough water to cover and simmer until the meat is tender, about 20-25 minutes. Reserve the cooking liquid.

2. 2

   In a separate pan, heat the palm oil over medium heat. Add the remaining chopped onions and sauté until softened.

3. 3

   Add the pureed tomatoes and minced habanero pepper to the pan. Cook, stirring, until the sauce thickens.

4. 4

   Pour in the fresh mutton blood. Stir continuously to prevent it from clotting. Cook for about 5-7 minutes, until the blood has thickened and changed color.

5. 5

   Add the cooked mutton meat, the reserved cooking liquid, the crumbled bouillon cube, and water. Stir well to combine.

6. 6

   Bring the sauce to a simmer and cook for another 10-15 minutes, allowing the flavors to meld. Adjust seasoning with salt and pepper.

7. 7

   Serve hot with akassa, eba (piron), or rice.