👨‍🍳 作り方

1. 1

   Rinse the dried omena thoroughly under cold running water. Some people prefer to soak them briefly in hot water for a few minutes to remove excess saltiness and any impurities, then drain well.

   💡 プロのコツ: Ensure all sand and debris are removed.
2. 2

   Heat the cooking oil in a pot or pan over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the minced garlic, grated ginger, and chopped chili pepper (if using). Cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the chopped or pureed tomatoes. Cook down the tomatoes until they form a thick sauce, stirring occasionally, about 8-10 minutes.

   ⏱️ 10 minutes
5. 5

   Add the rinsed omena to the tomato sauce. Pour in the water and bring the mixture to a simmer.

   💡 プロのコツ: The amount of water can be adjusted based on desired consistency.
6. 6

   Reduce the heat to low, cover the pot, and let the stew simmer gently for about 20-25 minutes, allowing the flavors to meld and the omena to soften.

   ⏱️ 25 minutes

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Season with salt and black pepper to taste. Be mindful of the saltiness of the omena.

   💡 プロのコツ: Taste before adding too much salt.
8. 8

   Serve hot, garnished with fresh coriander if desired. Omena stew is traditionally served with ugali or rice.

   💡 プロのコツ: The stew can be served with a side of kachumbari for freshness.