Nigerian Carrot Stew

Scrape the back of the carrots, wash them well, and set aside.

Wash the meat and steam without water. Add onions, seasoning cube, curry, and thyme. Close tightly and cook.

Dice the carrots into tiny bits if using a blender. Wash and remove the seeds of the cayenne pepper, followed by the onions, red pepper, turmeric, ginger, and garlic.

Blend everything together until smooth.

In a clean pot, heat oil and add diced onions. Add a little seasoning, curry, and signature spices for red color.

Fry for 2 seconds, then pour in the carrot purée. Cover as it splashes.

Open occasionally to stir, then cover again.

Check if the meat is soft, then add a little water and continue to cook. Fry the meat afterwards.

Keep checking the carrot mixture. Once the oil sizzles, add the meat stock and a little water. Add the meat and cook on low heat until done.

Serve with cooked white rice or pasta or white yam and enjoy the deliciousness