👨‍🍳 作り方

1. 1

   If using dried or smoked fish, rehydrate it in warm water for about 30 minutes, then flake it into bite-sized pieces. Set aside.

   💡 プロのコツ: Rehydrating dried fish is crucial to remove excess salt and soften it.
2. 2

   Heat palm oil or vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and minced hot peppers, and cook for 1 minute until fragrant.

4. 4

   Stir in the tomato paste and cook for another minute, stirring constantly.

5. 5

   Add the chopped okra to the pot. If using fresh okra, cook for about 5-7 minutes, stirring, until it starts to soften. If using frozen, add it directly.

6. 6

   Pour in the chicken or fish broth, add the crumbled Maggi cubes, salt, and the optional baking soda. Bring to a simmer.

   💡 プロのコツ: Baking soda can help reduce the sliminess of okra and aid in thickening.
7. 7

   Add the fresh fish chunks and the rehydrated dried/smoked fish (if using) to the simmering broth. Stir gently.

8. 8

   Cover the pot and simmer for 20-25 minutes, or until the fresh fish is cooked through and the okra is tender. Stir occasionally.

9. 9

   Taste and adjust seasoning with salt if needed. The Maggi cubes often provide enough saltiness.

   💡 プロのコツ: The stew should have a thick, stew-like consistency. If it's too thin, simmer uncovered for a few more minutes.
10. 10

    Garnish with fresh chopped parsley or cilantro and serve hot with rice, fufu, or chikwangue.

    💡 プロのコツ: Chikwangue is a staple made from cassava.