Nigerian Carrot Stew

To make Nigerian Carrot Stew, start by scraping and washing 20 pieces of carrots. Steam 1 lb of goat meat and 1 lb of cow meat with onions, seasoning cube, curry, and thyme until soft. Blend the carrots, fresh red pepper, turmeric, ginger, garlic, and onions into a smooth purée. In a pot, heat oil, add diced onions, and fry briefly with seasoning and curry. Pour in the carrot purée, stir occasionally, and add meat stock and water once the oil sizzles. Finally, add the cooked meat and simmer until everything is well combined.

Yes, Nigerian Carrot Stew is naturally gluten-free as it primarily consists of vegetables and meat. Just ensure that any seasoning cubes or spices you use are labeled gluten-free to maintain dietary compatibility.

If you prefer not to use goat meat, you can substitute it with chicken, beef, or even plant-based proteins like tofu or tempeh for a vegetarian version. Just adjust the cooking time accordingly to ensure the meat or substitute is cooked through.

To store leftover Nigerian Carrot Stew, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months. When reheating, ensure it is heated thoroughly before serving.

Nigerian Carrot Stew pairs wonderfully with cooked white rice, pasta, or white yam. You can also serve it with plantains or a side salad for a balanced meal. The stew's rich flavors complement these sides beautifully.