👨‍🍳 조리법

1. 1

   In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Stir in minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for 1 minute until fragrant.

4. 4

   Add the crushed tomatoes, salt, and black pepper. Cook for 5 minutes, stirring occasionally.

5. 5

   In a separate bowl, whisk the peanut butter with a little warm water or chicken broth until smooth. Add this mixture to the pot.

   💡 전문가 팁: Ensure the peanut butter is well-dissolved to avoid lumps.
6. 6

   Return the browned chicken to the pot. Add the chicken broth and bay leaves. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes, or until chicken is tender.

7. 7

   Gently add the tilapia chunks to the sauce. Cover and simmer for another 10-12 minutes, or until the fish is cooked through and flakes easily.

   💡 전문가 팁: Be careful not to overcook the fish.
8. 8

   Taste and adjust seasoning if necessary. Remove bay leaves before serving.

   💡 전문가 팁: Serve hot with rice, fufu, or boiled yams.