👨‍🍳 作り方

1. 1

   If using offal, parboil it separately until tender, then drain and set aside. This helps to tenderize it and reduce any strong flavors.

   💡 プロのコツ: Parboiling time will vary depending on the type of offal.
2. 2

   Heat cooking oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes on all sides. Remove the beef and set aside.

3. 3

   Add the chicken pieces to the pot and brown them. Remove and set aside with the beef.

4. 4

   If using offal, add it to the pot and sauté for a few minutes.

5. 5

   Add the sliced onions and chopped green bell peppers to the pot. Sauté until softened.

6. 6

   Stir in the minced garlic, curry powder, and paprika. Cook for another minute until fragrant.

7. 7

   Add the diced tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes break down and form a sauce.

8. 8

   Return the browned beef, chicken, and parboiled offal (if using) to the pot. Add the water or beef broth.

   💡 プロのコツ: Ensure the liquid is enough to partially submerge the meat.
9. 9

   Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 45 minutes, or until the meats are tender. Stir occasionally.

   💡 プロのコツ: For an even more authentic experience, this can be cooked over an open fire or on a braai (barbecue).
10. 10

    Adjust seasoning with salt and pepper to taste before serving.

    💡 プロのコツ: Gango is traditionally served with sadza (a thick maize meal porridge).