👨‍🍳 作り方

1. 1

   Soak the salt cod in cold water overnight, changing the water a few times. Drain, rinse, and cut into serving-sized pieces.

2. 2

   Heat the palm oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Add the diced tomatoes and cook, stirring occasionally, until they break down and form a sauce-like consistency, about 8-10 minutes.

5. 5

   Stir in the okra, spinach, and eggplant. Cook for about 5 minutes, allowing the vegetables to soften slightly.

6. 6

   Add the prepared salt cod pieces to the pot. Pour in the water or fish stock, ensuring the fish is mostly submerged. Add chopped chili peppers, salt, and black pepper to taste.

7. 7

   Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or until the fish is tender and flakes easily, and the vegetables are cooked through. Stir occasionally to prevent sticking.

8. 8

   Taste and adjust seasoning as needed. If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to thicken. If it's too thick, add a little more water or stock.

9. 9

   Serve hot, traditionally accompanied by funge (cornmeal porridge) or rice.