👨‍🍳 作り方

1. 1

   Season the chicken pieces with salt and black pepper. In a large pot, heat the vegetable oil over medium-high heat and brown the chicken on all sides. Remove chicken and set aside.

2. 2

   In the same pot, add the chopped onions and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly.

5. 5

   Add the palm nut pulp and water to the pot. Stir well to combine, ensuring there are no lumps. Bring the mixture to a simmer.

   💡 プロのコツ: If using fresh palm nut pulp, you may need to extract the juice by boiling the nuts and then straining.
6. 6

   Return the browned chicken pieces to the pot. Add the bay leaves. Cover and let it simmer gently for at least 1 hour, or until the chicken is tender and the sauce has thickened to your desired consistency.

   💡 プロのコツ: Stir occasionally to prevent sticking. Add more water if the sauce becomes too thick.
7. 7

   Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

   💡 プロのコツ: The sauce should be rich and have a deep, savory flavor.