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Recipe for Carrot Stew

White rice and tomato stew is the usual Sunday dinner for the average Nigerian family. But even when another food is on the menu for Sunday dinner, tomato stew for the week is still prepared for the family. The reason for this is simple. Tomato Stew not only goes with a variety of meals, it also shortens the cooking time for others. Hence it is considered a must have supply for the home.


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Sometimes though, people, either due to boredom or a need born out of scarcity, struggle with finding a suitable alternative to the tomato stew. Even though vegetable sauce, egg sauce, ofe akwu are known substitutes for the Nigerian tomato stew, none of them is as versatile as it is. Today, I’ll be sharing the recipe for carrot stew with you.

You may not know it but carrot stew is as delicious and as versatile as the tomato stew. What’s more, carrots are in season now. Hausa vendors can be found in nooks and crannies of the city carrying wheelbarrow loads of fresh, sweet looking carrots. Since there’s a lot to be said for eating vegetables when in season, this recipe is timely.

Ingredients

Chicken

Carrot

Onions

Shombo

Fresh pepper

Green pepper

Vegetable oil

Ginger

Garlic

Lemon

Rosemary

Seasoning cubes

Salt

How to Prepare

Rinse the chicken and put it in a clean bowl. Spice the chicken with garlic, ginger, chicken seasoning, curry and salt. Allow it to marinate for about 30 minutes. Steam the chicken on medium heat for about 15 minutes. Separate it from the stock. Fry or bake till the chicken is golden brown.


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Rinse and destalk the fresh pepper, green pepper, and shombo. Remove the seeds from the green pepper and dice. Set aside for later use. Peel, rinse and chop the onions. Blend the shombo and fresh pepper. Set aside for later use.

Rinse, scrape and rinse the carrots again. Put the carrots in a clean pot and boil till tender.  Place the carrots in a wet mill blender and blend without water.

Heat up the oil. Fry the onions till it’s translucent. Pour in the shombo-pepper mix. Allow it to fry for about 15 minutes. Add the chicken and chicken stock, and the curry, rosemary, seasoning cubes and salt. Allow it to simmer on low heat for about 5 minutes. Taste and adjust seasoning if need be.

Stir in the blended carrot. Add lemon juice. Allow the content of the pot to simmer on low heat for another 5 minutes. Turn off the heat.

Serve your delicious carrot stew with white rice.

Sources:

Afrolems

Lagos Mums

Featured image source: Nigerian Lazy Chef


Did you find this article useful? Contact us: editor@connectnigeria.com

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Obiamaka Angela Udevi

Udevi, Obiamaka Angela holds a Master of Arts degree in History & International Studies. She's a freelance writer with a passion for food and healthy living. She can be contacted through her email address, obiudevi@yahoo.com

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