👨‍🍳 作り方

1. 1

   If using meat, boil it in water with a stock cube (if using), salt, and half the chopped onions until tender. Drain and set aside, reserving the broth.

2. 2

   In a large pot, heat the palm oil over medium heat. Add the remaining chopped onions and sauté until softened.

3. 3

   Add the minced garlic and grated ginger, sautéing for another minute until fragrant.

4. 4

   Add the assorted leafy greens to the pot. Stir well to coat with the oil and aromatics. Add the cooked meat (if using) and the whole scotch bonnet pepper.

5. 5

   Pour in the reserved meat broth and enough additional water to cover the greens. Bring to a boil, then reduce heat, cover, and simmer for at least 30-40 minutes, or until the greens are tender and the flavors have melded.

6. 6

   Season with salt to taste. If you prefer a smoother consistency, you can blend a portion of the soup or mash some of the greens against the side of the pot.

7. 7

   Serve hot, often with rice or fufu.