Wednesday, 6 July 2016


When the price of tomatoes has refused to go down, and the Nigerian-person in you cannot stoop-so-low not to have stew with white rice or pasta or other staples, Innovation comes into play...

For few weeks now, Carrot stew has been re-discovered and since then, saved families. Saved families in the sense that, we need not worry about the cost of tomatoes, all because
there are "a thousand and one" soup recipes that does not require tomatoes...and this Carrot Stew is one.

This steps will guide you in preparing that yummy 'tomato-less' stew you need for that white rice or pasta you've been longing to devour.


  • 8 large carrots
  • Tatashe/red bell peppers
  • Scotch bonnet peppers
  • Onions
  • Basil, Thyme and Curry spices
  • Ginger and garlic cloves, grated
  • Seasoning cubes
  • Livestock of choice(chicken/beef/snail, boiled/fried)
  • Cooking Oil


  • First, Rinse carrots and boil until they are soft
  • Blend tatashe, scotch bonnet and some onions with little water and set aside
  • When Carrots are soft, blend them without adding water, set aside
  • Heat enough oil in a pot, saute garlic, ginger and sliced onions for about a minute
  • Now, pour the pepper mixture and fry, fry, fry until satisfied or until the oil starts to show on upper layer of the pot. (PS: I also added kpomo in this stage as I wanted it succulent enough)
  • Then, add blended carrots, and livestock (I used snail)
  • Fry for about 10-15 minutes, add seasoning cubes, spices and salt to taste.

Serve with any staple of choice...

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