👨‍🍳 作り方

1. 1

   If using raw meat, boil it until tender. Set aside the stock.

2. 2

   Heat palm oil in a large pot over medium heat. Add chopped onions and sauté until softened.

3. 3

   Add blended tomatoes and bell pepper to the pot. Cook until the sauce thickens and the oil starts to separate.

4. 4

   Stir in the ground egusi, ground crayfish, and Scotch bonnet pepper. Cook for about 5 minutes, stirring constantly to prevent sticking.

5. 5

   Gradually add the meat stock and/or water, stirring to form a smooth soup. Add the cooked meat or fish.

   💡 プロのコツ: Start with less liquid and add more as needed to reach desired consistency.
6. 6

   Bring the soup to a simmer, then reduce heat, cover, and let it cook for about 20-25 minutes, allowing the egusi to cook through and the flavors to meld.

7. 7

   Stir in the chopped spinach or other leafy greens. Cook for another 5 minutes until the greens are wilted.

8. 8

   Season with salt and Maggi cubes (if using) to taste. Adjust seasoning as needed.

   💡 プロのコツ: Taste and adjust salt carefully, as crayfish and stock can be salty.