👨‍🍳 作り方

1. 1

   If using raw egusi seeds, toast them lightly in a dry pan over medium heat until fragrant, then grind into a fine powder. If using pre-ground egusi, skip this step.

   💡 プロのコツ: Be careful not to burn the seeds.
2. 2

   In a pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Add the crushed tomatoes and the optional scotch bonnet pepper. Cook for about 10-15 minutes, stirring occasionally, until the tomato mixture has thickened and the oil starts to separate.

4. 4

   Add the palm nut cream and water or broth to the pot. Stir well to combine. Bring the mixture to a simmer.

   💡 プロのコツ: If using canned palm nut cream, you might need to dilute it with a bit more water.
5. 5

   Add the meat or fish (if using) to the simmering sauce. Cover and cook for about 20-30 minutes, or until the meat is tender.

6. 6

   Gradually whisk in the ground egusi seeds, a little at a time, to prevent lumps. Stir continuously until the sauce thickens to your desired consistency.

   💡 プロのコツ: The sauce will continue to thicken as it cooks.
7. 7

   Add the ground crayfish (if using) and salt to taste. If using leafy greens, stir them in and cook for another 5 minutes until wilted.

8. 8

   Simmer the sauce for another 10-15 minutes, allowing the flavors to meld and the egusi to cook through. Stir occasionally to prevent sticking.

9. 9

   Serve the Gboflour Sauce hot with a side of rice, fufu, or attieke.