👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Brown the chicken or beef pieces on all sides. Remove and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5 minutes.

3. 3

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Add chopped tomatoes (or crushed tomatoes) and the optional scotch bonnet pepper. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 10 minutes.

5. 5

   In a separate bowl, whisk together the peanut butter with a little warm water or broth until smooth. This prevents clumping.

6. 6

   Return the browned meat to the pot. Add the dissolved peanut butter mixture, tamarind paste, and enough water or broth to cover the ingredients. Stir well to combine.

7. 7

   Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the meat is tender and the flavors have melded. Stir occasionally to prevent sticking.

8. 8

   Season with salt and black pepper to taste. Serve hot with rice or fufu.