👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes (and pork, if using) and brown on all sides, about 5-7 minutes. Remove the meat and set aside.

2. 2

   Add the chopped onion and minced garlic to the pot and sauté until the onion is soft and translucent, about 3-5 minutes. Add the minced ginger and cook for another minute until fragrant.

3. 3

   Stir in the chopped tomatoes and cook for 8-10 minutes until they have softened and formed a thick base. Pour in the beef or chicken stock and bring the mixture to a boil. Return the browned meat to the pot.

4. 4

   Reduce the heat to low, cover the pot, and let it simmer for 60 minutes, stirring occasionally to prevent sticking.

5. 5

   Add the chicken pieces, leafy greens, watercress, and sorrel (if using) to the pot. Add the sliced green chilies if you like some heat. Stir well to combine and let the stew simmer for another 20-30 minutes, or until the greens are tender and the meat is fully cooked.

6. 6

   Season with salt and pepper to taste. Serve hot over steamed rice.

   💡 プロのコツ: Sakay (a spicy relish) is often served alongside Romazava.