👨‍🍳 作り方

1. 1

   Season the rabbit pieces generously with salt and black pepper.

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 chopped chili peppers (if using) to the pot. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes begin to break down.

5. 5

   Add the rabbit pieces to the pot and sear them on all sides until lightly browned.

6. 6

   Stir in the sliced okra and diced eggplant. Cook for another 5 minutes, allowing them to soften slightly.

7. 7

   Add the chopped spinach and stir until it begins to wilt.

8. 8

   Pour in the water, ensuring the rabbit and vegetables are mostly submerged. Bring the stew to a simmer.

9. 9

   Reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour and 15 minutes, or until the rabbit is tender and the sauce has thickened. Stir occasionally to prevent sticking.

10. 10

    Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can simmer uncovered for the last 10-15 minutes to reduce it.

11. 11

    Serve hot, traditionally accompanied by rice, funge (a cassava flour porridge), or bread.