Monday, 4 September 2017

VEGGIE SAUCE

This is my favourite vegetable sauce. It’s quick, it’s easy and it’s delicious! It’s the perfect match for boiled white rice. Take a break from fried tomato stew and try the Mixed Vegetables Sauce today.
Ingredients
These are my favourite combination of vegetables to use but feel free to remove some of them and add your favourite vegetables. Just make sure that there’s carrot in there because it gives this sauce a rich delicious taste.
  • Carrots
  • 1 onion
  • 1 tin of green sweet corn
  • Bean sparrow
  • Kidney
  • 5 green bell pepper
  • 5 red bell pepper
  • 6 chickens
  • 2 potatoes (not compulsory)
  • 1 teaspoon thyme
  • 1 Knorr Maggi
  • 2 teaspoons Nigerian curry powder
  • Salt to taste rice-veggie-combo4

Directions
  • Rinse all your vegetables very well. Scrape the carrots
  • Cut the kidney into thin bits
  • Dice your bean sparrow
  • Divide the onion into 2.
  • Cut half into small pieces and cut the other half into long thin slices.
  • Cut the red and green peppers into long thin slices.
  • Cut the carrot into thin long thin slices
  • Set the pieces of chicken in a pot.
  • Add the stock cubes (crushed), thyme and the half of the onion that you cut into tiny pieces.
  • Pour water to the same level as the contents of the pot and start cooking on high heat.
  • boil your potatoes which is to make your sauce thick tho. (not compulsory)
  • When the chicken is cooked, take them off from the pot and set aside. Leave the stock (water from cooking the chicken) in the pot.
  • Add the curry powder, the carrot and kidney
  • Stir, cover and continue cooking, again on high heat.
  • Once it boils, add the peppers, sweet corn and the other half of the onion.
  • Stir and continue cooking for a minutes and 30 secs
  • Add the thickener. Stir and add the chicken.
  • Stir and add salt if necessary and it’s done!
N.B You need to be careful so you don’t overcook the vegetables. Serve with boiled white rice.
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