👨‍🍳 作り方

1. 1

   If using fresh jute leaves, wash them thoroughly and chop finely. If using frozen, thaw them completely.

   💡 プロのコツ: Some prefer to beat the chopped leaves with a spoon or in a food processor to release their natural sliminess.
2. 2

   In a large pot, heat the palm oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and softened, about 5 minutes.

3. 3

   Add the assorted meat to the pot and brown it on all sides. Then, add the smoked fish and dried shrimp.

4. 4

   Stir in the pureed tomatoes and cook for another 5 minutes, allowing the flavors to meld.

5. 5

   Add the chopped jute leaves to the pot. Stir well to combine with the other ingredients. Add water, salt, and the Maggi cube. If using, add the scotch bonnet pepper.

   💡 プロのコツ: Ensure the leaves are well incorporated. The soup will naturally thicken and become slightly slimy as it cooks.
6. 6

   Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 30-40 minutes, or until the meat is tender and the soup has reached the desired consistency.

   💡 プロのコツ: Stir occasionally to prevent sticking.
7. 7

   Taste and adjust seasoning with salt if needed. Serve hot.

   💡 プロのコツ: Ademe soup is traditionally served with fufu, akume, gari, or rice.