👨‍🍳 作り方

1. 1

   Rinse the dried omena thoroughly under cold water to remove any grit. Soak them in warm water for about 15-20 minutes to soften, then drain.

   ⏱️ 20 minutes
2. 2

   In a pot, heat cooking oil over medium heat. Add chopped onions and sauté until translucent.

   ⏱️ 5 minutes
3. 3

   Add minced garlic and grated ginger, sauté for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Add chopped tomatoes to the pot. Cook, stirring occasionally, until the tomatoes break down and form a thick sauce.

   ⏱️ 10 minutes
5. 5

   Add the soaked and drained omena to the tomato sauce. Stir to combine. Add salt and black pepper to taste. Pour in about 1 cup of water, bring to a simmer, cover, and cook for about 15-20 minutes, allowing the flavors to meld.

   ⏱️ 20 minutes
6. 6

   While the omena stew simmers, prepare the ugali. In a separate pot, bring 4 cups of water to a rolling boil. Gradually add maize flour, stirring continuously with a wooden spoon to prevent lumps. Continue stirring and cooking until the ugali thickens to your desired consistency.

   ⏱️ 15 minutes
7. 7

   In another pot or pan, sauté the chopped spinach or sukuma wiki with a little oil, salt, and pepper until wilted.

   ⏱️ 5 minutes
8. 8

   Serve the hot omena stew alongside the ugali and the sautéed greens. Ensure the omena are well-coated in the rich sauce.