👨‍🍳 作り方

1. 1

   Rinse the dried maize thoroughly. If using dried beans, ensure they have been soaked overnight and rinsed.

   💡 プロのコツ: Soaking dried maize can reduce cooking time.
2. 2

   In a large pot, combine the maize, water, and soaked beans (if using dried). Bring to a boil, then reduce heat, cover, and simmer for about 1 to 1.5 hours, or until the maize and beans are tender.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Add more water if needed to keep the maize and beans submerged.
3. 3

   While the maize and beans are cooking, prepare the sofrito. Heat the cooking oil in a separate pan over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes
4. 4

   Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Stir in the chopped tomatoes and cook until they break down and form a thick sauce, about 8-10 minutes.

   ⏱️ 10 minutes
6. 6

   Once the maize and beans are tender, drain off any excess water, leaving just enough to moisten the mixture. Stir in the prepared tomato-onion mixture.

   💡 プロのコツ: If using canned beans, add them at this stage and cook for another 10-15 minutes to allow flavors to meld.
7. 7

   Season with salt and freshly ground black pepper. Stir well and let it simmer for another 10-15 minutes, allowing the flavors to meld.

   ⏱️ 15 minutes
8. 8

   Serve hot, garnished with fresh coriander leaves if desired.

   💡 プロのコツ: Muthokoi can be served as a standalone meal or as a side dish.