👨‍🍳 作り方

1. 1

   If using fresh meat, brown it in a large pot with vegetable oil over medium-high heat. Remove the meat and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened and translucent.

3. 3

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

4. 4

   Stir in the crushed tomatoes and cook for about 5-7 minutes, allowing the sauce to thicken slightly.

5. 5

   Return the browned meat to the pot. Add water or broth, and any optional dried fish or shrimp. Bring to a boil.

6. 6

   Reduce heat to low, cover, and simmer until the meat is tender, about 30-40 minutes.

7. 7

   In a separate bowl, gradually whisk the ground baobab leaves (kuka) with a ladleful of the hot stew liquid to form a smooth paste. This prevents lumps.

   💡 プロのコツ: Ensure the paste is smooth before adding to the stew.
8. 8

   Stir the baobab paste into the stew. Add spices like curry powder, bouillon cube, salt, and pepper to taste. Simmer for another 10-15 minutes, stirring occasionally, until the stew thickens to your desired consistency.

9. 9

   Serve hot with a staple grain like millet, rice, or sorghum.

   💡 プロのコツ: Millet porridge (Kunu) or rice are common accompaniments.