- Carrots2 Large
- Chilli Pepper7 PiecesLocally called shombo
- Fish500 GramsI used Croaker fish
- Scotch Bonnet Pepper4 PiecesLocally called ata rodo
- Onion2 Pieces1 Medium sized to be blended, 1 small chopped
- Seasoning For The FishSalt and Seasoning cube(I used Maggi), 1 teaspoon white pepper, 1 teaspoon garlic powder, 1/2 teaspoon paprika, 1/2 teaspoon ginger powder, 1 teaspoon thyme, 1 teaspoon curry powder
- Garlic1 Clove
- GingerHalf Thumb sizedAbout 1 1/2 teaspoons minced
- Curry Powder3/4 Teaspoons
- Paprika1 TeaspoonsGround Pepper
- Garlic Powder1/2 Teaspoons
- Basil1 to 2 TablespoonsFresh or dried. Substitute with scent leaf.
- Fish Stock1/2 Cups
- Vegetable Oil1 to 2 Cups
This Nigerian Carrot Stew recipe was posted to this website by another user, I found it interesting and decided to make it with fish instead of meat. You can find the original recipe here . This dish might not be to everyone’s taste as not everyone will like the taste of pureed carrot stew, but it is worth a try 🙂 Substitute fish with meat or other proteins of choice.
1. Blend the peppers, ginger, garlic and 1 onion together. Chop the remaining small onion and set aside.
**After blending, I steamed the puree until the water dried up and it thickened, but you can skip. Just blend your pepper with as little water as possible.
2. Chop the carrots, put it in a pot, add water and steam until the carrots are soft.
3. Transfer to a blender, add very little water and blend the carrots.
**Carrots are usually thick when you blend them so this might make your stew thick when you eventually cook with it. The more carrots you have to blend, the thicker your puree will be if you blend with little water. For a less thick and lighter stew, use smaller carrots but add more water when you blend.
4. Wash and season the fish with the ingredients listed above or with any seasoning of choice, add some water to a pot, add the fish and steam until cooked. Set fish and stock aside.
5. Add vegetable oil to a pot, heat up, add the chopped onions, let it fry for about 3 minutes then add the blended pepper puree.
6. Stir and let it fry for about 2 to 3 minutes then seasoning with salt and Maggi cube, curry powder, paprika and garlic powder.
7. Stir and let it fry until the sauce doesn’t taste raw. If you didn’t steam the puree first, this might take up to 15 minutes or more depending on how much puree you have but if you steamed first, this should take less time. You will know it is cooked enough when the oil floats to the surface.
8. Add in the fish stock, add in the blended carrots. Stir and let it cook for about 10 minutes. In between cook time be sure to taste for salt and adjust taste if necessary.
9. Add in the fish, stir gently so it doesn’t break apart in the stew, cook for about 3 minutes then add in the basil.
10. Cook for a few seconds and the stew is done.
Serve with rice or any staple of choice.