👨‍🍳 作り方

1. 1

   In a pot, combine the chopped onion, grated ginger, and minced garlic. Sauté over medium heat until softened and fragrant.

2. 2

   Add the cubed taro to the pot and stir to coat with the aromatics. Pour in the vegetable broth and coconut milk. If using, crumble in half a chicken stock cube.

   💡 プロのコツ: Using a good quality coconut milk will enhance the richness of the stew.
3. 3

   Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer until the taro is tender, about 15-20 minutes.

   💡 プロのコツ: Stir occasionally to prevent sticking.
4. 4

   Add the chopped Aibika leaves to the pot. Stir them in and cook for another 5-10 minutes, or until the leaves are wilted and tender.

   💡 プロのコツ: Aibika cooks quickly, so avoid overcooking to maintain its texture and nutrients.
5. 5

   Season the stew with salt and black pepper to taste. Serve hot, optionally with rice or a side of fried plantains.

   💡 プロのコツ: Taste and adjust seasoning before serving.