👨‍🍳 作り方

1. 1

   Season the meat or chicken with salt, black pepper, and half of the crumbled stock cube. Cook until tender. If using beef, this may take longer. Set aside the cooked meat and its juices.

2. 2

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

3. 3

   Add the minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Stir and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.

5. 5

   Add the chopped or crushed tomatoes to the pot. Bring to a simmer, then reduce heat and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened and the raw tomato taste has cooked out.

6. 6

   Pour in the cup of water and add the remaining crumbled stock cube. Stir well to combine.

7. 7

   Return the cooked meat or chicken to the pot. Stir to coat with the sauce. Simmer for another 15-20 minutes, allowing the flavors to meld and the sauce to reach your desired consistency.

8. 8

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