👨‍🍳 作り方

1. 1

   In a large pot, combine the assorted meats, dried fish, chopped onion, and habanero peppers. Add about 4 cups of water and the bouillon cubes. Bring to a boil, then reduce heat, cover, and simmer until the meats are tender, about 1 to 1.5 hours.

2. 2

   Add the finely chopped or pounded cassava leaves to the pot. Stir well to combine. If the mixture seems too dry, add more water.

   💡 プロのコツ: Ensure cassava leaves are very finely chopped or pounded to avoid a stringy texture.
3. 3

   Stir in the peanut butter and ground crayfish (if using). Continue to simmer, uncovered, stirring frequently to prevent sticking, until the stew thickens to your desired consistency.

   💡 プロのコツ: Peanut butter adds a creamy richness and nutty flavor.
4. 4

   Add the palm oil and stir well. Cook for another 10-15 minutes, allowing the flavors to meld and the stew to fully incorporate the oil.

5. 5

   Season with salt to taste. Adjust other seasonings as needed.

   💡 プロのコツ: Be mindful of the saltiness from the dried fish and bouillon cubes.
6. 6

   Serve hot, typically with steamed white rice or fufu.