👨‍🍳 作り方

1. 1

   Rinse the dried Matemba thoroughly under cold water to remove any debris. If they are very dry, you can soak them in warm water for about 10 minutes, then drain.

   💡 プロのコツ: Ensure all sand and grit are removed.
2. 2

   Heat the vegetable oil in a pot or saucepan over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.

   ⏱️ 7 minutes
3. 3

   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

   ⏱️ 1 minute
4. 4

   Stir in the chopped tomatoes, coriander powder, cumin powder, and chili powder (if using). Cook for about 5-8 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.

   ⏱️ 8 minutes
5. 5

   Add the rinsed Matemba to the pot along with the water or fish stock. Bring the stew to a simmer.

   💡 プロのコツ: Adjust liquid for desired consistency.
6. 6

   Cover the pot and let the stew simmer gently for about 15-20 minutes, allowing the flavors to meld and the fish to cook through. Stir occasionally.

   ⏱️ 20 minutes

   💡 プロのコツ: The stew should thicken slightly.
7. 7

   Season with salt and black pepper to taste. Serve hot with sadza or your preferred accompaniment.