·
Whole Chicken
·
Vegetable Oil (2 cooking spoons)
·
5 Spring Onions
·
8 Fresh Plum Tomatoes (Jos Tomatoes)
·
Cabbage (1 small bulb)
·
Potatoes (3 medium sized)
·
1 Red Bell Pepper (optional)
·
1 Green Bell Pepper
·
Salt - to taste
·
Seasoning – 3 big stock cubes, thyme
This tasty recipe, made from chopped salad vegetables is a colourful way to enjoy a wide range of staple foods with vegetables. Some people even call it Salad Stew. Eat it with white rice, boiled yam, fried plantain or even mashed potatoes.
How to Make Nigerian Vegetable Sauce [Video]
It is very rich in vitamins and nutrients. So there is no reason why you should not be cooking this recipe as soon as possible.
I promise you'll not want to eat the Nigerian Red Stew ever again after eating this vegetable sauce.
1. Wash and cut the vegetables: plum tomatoes (remember
to remove the seeds), carrots, cabbage and bell pepper as shown. Remember to
scrape the carrots before cutting. Set these aside.
2. Peel the
Irish potatoes, wash and cut into small pieces. Blend into
a thick paste and set aside. This will be used as thickener for the Vegetable
Sauce.
Cooking
Directions
1. Wash and
cut the whole chicken into pieces. Place in a pot, add chopped spring onions,
stock cubes and thyme. Add water to cover the contents of the pot and start
cooking.
2. When
done, add salt to taste and top up the water to the same level as the contents
if necessary.
3. Once it
boils, add the chopped tomatoes and the vegetable oil. Cover and cook for 15
minutes.
4. Add the
carrots and cook for 5 minutes.
5. Now, add
the potato puree, chopped bell peppers and cabbage. Stir, cover and allow to
cook for 5 minutes on high heat. Add salt to taste and the sauce is ready to be
served.
Note: Feel
free to experiment by varying the thickness of the vegetable sauce. This you
can achieve by increasing or decreasing the amount of potato puree added till
you get a consistency that appeals to you.
Tip: The
smoothest puree usually settles at the bottom so you may want to use only that
(if it is sufficient) and discard the frothy part at the top.
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