👨‍🍳 作り方

1. 1

   Drain and rinse the soaked beans. In a large pot, heat the cooking oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 プロのコツ: Ensure the onions are cooked until soft to release their sweetness.
2. 2

   Add the minced garlic and cook for another minute until fragrant.

   ⏱️ 1 minute

   💡 プロのコツ: Be careful not to burn the garlic.
3. 3

   Stir in the chopped tomatoes and cook until they break down into a thick sauce, about 8-10 minutes. If using curry powder, add it now and stir for 30 seconds.

   ⏱️ 10 minutes

   💡 プロのコツ: Cooking down the tomatoes creates a rich base for the stew.
4. 4

   Add the drained beans, cubed cassava, salt, and pepper to the pot. Stir to combine.

5. 5

   Pour in enough water or broth to cover the beans and cassava. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 to 1.5 hours, or until the beans and cassava are tender.

   ⏱️ 1 hour 30 minutes

   💡 プロのコツ: Stir occasionally and add more liquid if the stew becomes too dry.
6. 6

   Once tender, check the seasoning and adjust salt and pepper as needed. The stew should be thick and hearty.

   💡 プロのコツ: If the stew is too thin, simmer uncovered for the last 10-15 minutes to reduce the liquid.
7. 7

   Serve hot, on its own or with a side of rice, posho, or chapati.

   💡 プロのコツ: This stew often tastes even better the next day.