During the “Tomato Ebola Saga” and the huge rise in the prices of tomatoes, using tomatoes has become a luxury so it got me thinking about a way out of using tomatoes every day. I did find many alternatives but one I love is carrot stew. The first time I heard of it I was sceptical but believe me it is very tasty, nutritious and a great way to get in the required servings of vegetables. Read on, recreate this recipe at home and enjoy this yummy delicacy.
Ingredients
Carrot
Red Pepper
Red Capsicum (Tatase)
Onions
Ginger
Garlic
Curry Powder
Cray Fish
Meat or Chicken
Meat or Chicken Stock
Oil and Salt
Method
Peel and wash your carrots. Place the carrots in a pot and parboil for about 3mins
Wash your red capsicum (remove all the seeds inside it), red pepper, Red Capsicum (Tatase), onions, ginger and garlic, add crayfish and blend until the mixture is a smooth paste.
Put your pot on the cooker and pour some soya oil (or your choice of cooking oil) into it. Heat the oil for a few minutes and pour some sliced onions into it. Fry the onions for about 2- 3 minutes then add your blended paste and let the mixture fry for about 20 minutes.
Add your meat or chicken stock, add your meat/chicken, salt to taste and cook for a little longer. It is ready to be served.
Hint: It goes well with rice, yam, plantains. Enjoy!
[Recipe: Vegan Jollof Rice ]
