👨‍🍳 作り方

1. 1

   Place the yam chunks in a pot, cover with water, add a pinch of salt, and boil until tender but not mushy. Drain and set aside.

   ⏱️ 15-20 minutes

   💡 プロのコツ: Test yam with a fork; it should be easily pierced.
2. 2

   While the yam is cooking, heat the vegetable oil in a large pot or Dutch oven over medium heat.

   ⏱️ 2 minutes
3. 3

   Add the chopped onions and sauté until softened and translucent.

   ⏱️ 5-7 minutes
4. 4

   Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Add the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly.

   ⏱️ 3 minutes

   💡 プロのコツ: This step helps to deepen the tomato flavor.
6. 6

   Pour in the pureed tomatoes, fish stock (or water), chopped scotch bonnet pepper (if using), salt, and black pepper. Bring to a simmer.

   ⏱️ 5 minutes
7. 7

   Gently add the fish pieces to the simmering stew. Ensure they are submerged.

   💡 プロのコツ: Be careful not to break the fish pieces.
8. 8

   Cover the pot and let the stew simmer gently for about 10-15 minutes, or until the fish is cooked through and flakes easily.

   ⏱️ 10-15 minutes

   💡 プロのコツ: Avoid overcooking the fish.
9. 9

   Taste and adjust seasoning if necessary.

   ⏱️ 1 minute
10. 10

    Serve the fish stew hot over the boiled yam, garnished with fresh coriander leaves.