👨‍🍳 조리법

1. 1

   Rinse the dried Msembo thoroughly under cold water. Soak in hot water for about 15-20 minutes to rehydrate, then drain and set aside.

   💡 전문가 팁: Ensure all salt and grit are removed from the fish.
2. 2

   In a pot, heat the palm oil or vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.

4. 4

   Add the chopped tomatoes and cook until they break down into a sauce, about 8-10 minutes. Stir in the ground crayfish (if using).

5. 5

   In a separate bowl, whisk the peanut butter with about 1 cup of water until smooth. Pour this mixture into the pot with the tomato base. Add the remaining water, seasoning cubes, and salt. Stir well.

   💡 전문가 팁: Adjust water quantity to achieve desired sauce consistency.
6. 6

   Add the rehydrated Msembo to the sauce. Bring the mixture to a simmer, then reduce heat, cover, and cook for 30-40 minutes, stirring occasionally, until the fish is tender and the sauce has thickened.

   💡 전문가 팁: The sauce should coat the fish nicely.
7. 7

   Taste and adjust seasoning if necessary. Serve hot with fufu, rice, or boiled plantains.