Nigerian Carrot Stew
Nigerian carrot stew gets its body from blended carrots instead of tomatoes, so it suits cooks who want the familiar red-orange stew without tomato. Carrots are simmered with chile peppers and onion, then puréed into a thick base that carries curry powder, thyme and bay well. The meat is boiled first, then fried, and the stock it leaves behind thins the stew to your preferred consistency. Serve it over boiled rice.
Instructions
Season the meat with salt, pepper and a stock cube. Put it in a pot with the whole peeled onions, cover with water and cook until the meat is very tender. Lift the meat out and keep the cooking liquid as stock.
Cut the meat into smaller pieces and fry them in oil until golden brown on all sides. Set the meat aside while you make the stew base.
Chop the carrots and put them in a pot with the chile peppers and an equal amount of diced onion. Cover with water and simmer until the carrots are soft. Drain off the liquid and blend the vegetables to a smooth purée.
Heat 2 tablespoons of vegetable oil in a pan. Add the chopped onion, ginger and garlic and cook for 1 minute. Stir in the purée and cook on medium heat for 10 minutes.
Add the bay leaves and season with curry powder, thyme, salt and 2 stock cubes. Stir in enough of the reserved meat stock to reach the thickness you like. Cover and cook for 10 minutes, stirring now and then.
Mix in the fried meat and simmer for 5 minutes. Taste and adjust the seasoning, then take out the bay leaves. Serve hot with boiled rice or another side.
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