I make sauces for a difference from eating tomato stew and this puréed carrot and red pepper sauce is one of them. It looks so much like tomato stew that it can be mistaken, but it is not the same at all.
The difference? There’s no tomato, no oil, no frying, yet the taste is awesome with only carrots, red pepper, your choice of meat and my favourite scent leaf. I had to use basil this time and it still came out tops.
I thought it will be good to share this because it is a good way to feed vegetables to kids too. I do add more water to make it more soup-like for my little one to drink, or otherwise i mash some potatoes or rice and mix with the sauce for her to enjoy with the family.
If you are on the ‘fitfam’ train, you will eat this sauce without guilt. What I love about this sauce is the tomato stew look while it is not…talk about deception on a plate.
Carrot and Red Pepper Sauce Recipe
- 5 medium carrots
- 3 -4 small red peppers
- 8 -15 pieces well chicken (you can use any other meat of your choice)
- 2 medium onions
- Chunk of ginger
- Seasoning cube
- All purpose seasoning powder
- Salt and pepper to taste
- A small handful nchuanwu (scent leaves, efirin or basil leaves)
- Water for cooking
- Season and marinate your chicken at least 30 minutes before cooking with all purpose seasoning. This helps the meat lock in the flavours. Also, wash and cut the carrots into chunks.
- Blend the red pepper, onions and ginger with some water, pour into a pot and put on the cooker. Add the chunks of carrot to cook with the peppers till the water dries up. Scoop out the carrot chunks once the water dries up and also remove the pepper from heat if you are not ready to start cooking yet.
- As the pepper is cooking, put a saucepan on fire and brown your chicken by allowing them to sizzle on all sides. Ensure you are turning them to prevent them burning but well browned.
- Pour the chicken and its content into the pot of pepper, add 2 cups of water and put in the remaining seasoning. Allow to boil or cook till chicken is done.
- Blend the carrot using the cooking stock to help it blend well and then rinsing out with water. Stir and adjust for taste. You can add more water at this stage if it is too thick or to your taste. Allow to simmer for a few minutes.
- Add the chopped nchuanwu (scent leaf, efirin or basil), stir and remove from heat.
- Serve with rice, boiled potatoes or mashed. Also you can drink this just like pepper soup by making it less thick.