👨‍🍳 作り方

1. 1

   Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken on all sides, then remove and set aside.

2. 2

   Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using), and cook for another minute until fragrant.

3. 3

   Stir in the crushed tomatoes and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Return the browned chicken to the pot. Add water, crayfish powder, and salt. Bring to a simmer, then cover and cook for 20 minutes, or until the chicken is nearly cooked through.

5. 5

   Add the chopped okra to the pot. Stir well, cover, and continue to simmer for another 15-20 minutes, or until the okra is tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.

6. 6

   Gently add the tilapia chunks to the sauce. Cook for another 5-7 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.

7. 7

   Adjust seasoning with salt if needed. Serve hot with rice, fufu, or your favorite starch.