👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat the palm oil or vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add the minced garlic and diced tomatoes. Cook for another 5 minutes, stirring occasionally, until the tomatoes begin to break down.

3. 3

   Add the sliced mushrooms to the pot. Cook, stirring, until they release their liquid and start to brown, about 8-10 minutes.

4. 4

   Pour in the vegetable broth or water. Add the crayfish powder or bouillon cube (if using), salt, black pepper, and optional chili pepper. Bring the mixture to a simmer.

   💡 プロのコツ: If using crayfish powder, it adds a distinct umami flavor common in Congolese cuisine.
5. 5

   Add the chopped leafy greens to the pot. Stir well to combine and cook, covered, for 15-20 minutes, or until the greens are wilted and tender and the mushrooms are fully cooked.

6. 6

   Taste and adjust seasonings as needed. Serve hot, typically with a side of fufu, rice, or boiled yams.