Vegetable Sauce Recipe

This tasty recipe, made from chopped salad vegetables<br> is a colourful way to enjoy a
wide range of staple foods with vegetables. Some people even call it Salad Stew. Eat
it with white rice, boiled yam , fried plantain or even mashed potatoes.

It is very rich in vitamins and nutrients. So there is no reason why you should not be
cooking this recipe as soon as possible.
I promise you'll not want to eat the Nigerian Red Stew ever again after eating this
vegetable sauce.
Ingredients
Whole Chicken
Vegetable Oil (2 cooking spoons)
5 Spring Onions
8 Fresh Plum Tomatoes (Jos Tomatoes)
8 medium Carrots
Cabbage (1 small bulb)
Potatoes (3 medium sized)
1 Red Bell Pepper (optional)
1 Green Bell Pepper
Salt - to taste
Seasoning – 3 big stock cubes, thyme
Before you cook the Vegetable Sauce
1. Wash and cut the vegetables : plum tomatoes (remember to remove the seeds),
carrots, cabbage and bell pepper as shown. Remember to scrape the carrots before
cutting. Set these aside.
2. Peel the Irish potatoes, wash and cut into small pieces. Blend into a thick paste and
set aside. This will be used as thickener for the Vegetable Sauce.
Cooking Directions
1. Wash and cut the whole chicken into pieces. Place in a pot, add chopped spring
onions, stock cubes and thyme. Add water to cover the contents of the pot and start
cooking.
2. When done, add salt to taste and top up the water to the same level as the contents
if necessary.
3. Once it boils, add the chopped tomatoes and the vegetable oil. Cover and cook for 15
minutes.
4. Add the carrots and cook for 5 minutes.
5. Now, add the potato puree, chopped bell peppers and cabbage. Stir, cover and allow
to cook for 5 minutes on high heat. Add salt to taste and the sauce is ready to be
served.
Note: Feel free to experiment by varying the thickness of the vegetable sauce. This
you can achieve by increasing or decreasing the amount of potato puree added till
you get a consistency that appeals to you.
Tip: The smoothest puree usually settles at the bottom so you may want to use only
that (if it is sufficient) and discard the frothy part at the top.
Serve with white rice, boiled yam , fried plantain or mashed potatoes.
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