👨‍🍳 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 and brown the chicken on all sides. Remove chicken and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Stir in the crushed tomatoes and chopped scotch bonnet pepper (if using). Cook for about 5 minutes, allowing the tomatoes to break down slightly.

4. 4

   Return the browned chicken to the pot. Pour in the palm nut concentrate and water. Stir well to combine.

5. 5

   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. Stir occasionally to prevent sticking.

   💡 プロのコツ: The longer it simmers, the richer the flavor.
6. 6

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