👨‍🍳 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.

2. 2

   Remove chicken from the pot and set aside. Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Add 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 5 minutes, stirring occasionally.

5. 5

   Add the palm nut pulp and water to the pot. Stir well to combine, ensuring the pulp is fully integrated.

   💡 プロのコツ: If using canned palm nut pulp, ensure it's well mixed before adding.
6. 6

   Return the browned chicken to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the chicken is tender and the sauce has thickened.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Taste and adjust seasoning with salt and pepper if needed. Serve hot with rice, fufu, or other accompaniments.