👨‍🍳 作り方

1. 1

   In a large pot, combine the meat, sliced onion, garlic, ginger, salt, pepper, and bouillon cube (if using). Add enough water to cover and bring to a boil. Simmer until the meat is tender.

2. 2

   Add the palm nut concentrate (or strained palm juice) to the pot with the cooked meat. Stir well.

   💡 プロのコツ: If using concentrate, ensure it's well mixed to avoid lumps.
3. 3

   Add the pureed tomatoes, chopped onion, and chopped scotch bonnet pepper. Stir everything together.

4. 4

   Bring the soup to a simmer, then reduce heat to low, cover, and let it cook for at least 45 minutes, stirring occasionally. The sauce should thicken and the oil from the palm nuts may rise to the surface.

5. 5

   Add the flaked smoked fish and shrimp/prawns. Cook for another 15-20 minutes until the shrimp are pink and cooked through.

6. 6

   If using, stir in the optional palm oil for extra richness. Taste and adjust seasoning with salt and pepper.

   💡 プロのコツ: The palm oil adds a distinct flavor and color.
7. 7

   Serve hot with fufu, boiled rice, or pounded yam.