👨‍🍳 作り方

1. 1

   In a large pot, heat the palm oil over medium-high heat. Brown the meat on all sides. Remove meat and set aside.

2. 2

   Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
3. 3

   Stir in the minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for 1 minute until fragrant.

4. 4

   Add the crushed tomatoes and cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.

5. 5

   Return the browned meat to the pot. Add the sembe paste and stir well to combine.

6. 6

   Pour in the water or broth. Bring the stew to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until the meat is tender.

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

   If using okra or eggplant, add them during the last 20-30 minutes of simmering.

8. 8

   Season with salt and black pepper to taste. Simmer for another 5-10 minutes to allow flavors to meld.

9. 9

   Serve hot with rice, fufu, or other traditional starches.

   💡 プロのコツ: The stew thickens as it cools.