Recipe – How To Make Carrot Stew

Our recipe this week is how to make Carrot Stew. It is a slight change from the regular stew and guess what? You will not be able to guess that this stew has any carrot in it because it looks just like the tomatoes and pepper stew that we usually make, just without the tomatoes. Some of the added nutritional benefits come from vitamin A in the Carrots.

You can recreate this recipe at home and enjoy this with the family.

The dish is perfect if you are struggling to get more vegetables or carrots into your child’s meals.

 

Ingredients                Quantity

• Carrot                                                6-10 pcs medium-sized
• Red pepper                                       5 pcs
• Red Capsicum (Tatase)                   5 pcs
• Onions                                              1 medium bulb
• Ginger                                              ½ teaspoon minced
• Garlic                                                2 small bulb Garlic
• Curry powder                                 ½ teaspoon
• Cray Fish                                         ½ teaspoon
• Meat or Chicken                             5-10 pieces
• Meat or Chicken Stock                  1 cup
• Oil                                                     half cup/150ml
• Maggi Signature Miya                    1 sachet
• Lemon juice

Method

• Peel and wash carrots
• Blend the carrots and set aside
• Wash the red capsicum/ tatase ( deseed it) and red pepper
• Prepare your paste by blending the tatase and the red pepper and set aside
• Prepare the chicken (or meat) by boiling it and set aside
• Heat up the pot and pour some oil into it.
• Add some sliced onions into it and fry the onions for about 2-3 minutes then add the blended paste and let the mixture fry for sometime
• Pour in the blended red pepper and tatase, ginger and garlic, add crayfish and curry powder. Add one sachet of the Maggi Signature Miya to taste and cook for about 5 minutes.
• Add the boiled chicken and chicken stock and leave to simmer
• Next, add the blended carrot and lemon juice, stir and leave to cook for about 2 to 3 minutes.

To retain the nutrients of the carrots, do not boil for too long and add the blended carrots at the end.

Fun Facts about Carrots

Beta-carotene is an important carotenoid which gives fruits and vegetables their red, yellow, and orange colour. The body converts this beta-carotene into vitamin A, an essential nutrient that plays an important role in maintaining healthy vision, bone growth and boosting the immune system. The carotenoids found in carrots such as the beta carotene are more readily available to be absorbed by the body when they are cooked.

Viola!  Ready to be served. The carrot stew goes well with rice, yam or plantains, in fact, it goes with any food you eat with stew. Enjoy