how to make Vegetable Sauce Recipe

This great sauce, produced using cleaved plate of mixed greens vegetables is a brilliant approach to appreciate an extensive variety of staple nourishments with vegetables. A few people even call it Salad Stew. Eat it with white rice, bubbled yam, browned plantain or even pureed potatoes.

It is extremely rich in vitamins and supplements. So there is no motivation behind why try not to cook this formula as quickly as time permits.

I guarantee you'll not have any desire to eat the Nigerian Red Stew until kingdom come in the wake of eating this vegetable sauce.

Fixings 

• 1 Whole Chicken (hen) 
• 2 cooking spoons vegetable oil 
• 5 Spring onions 
• 8 crisp plum tomatoes (Jos tomatoes) 
• 8 medium Carrots 
• 1 little cabbage 
• 3 medium Irish potatoes 
• 1 red ringer pepper (discretionary) 
• 1 green ringer pepper 
• Salt (to taste) 
• 3 major stock solid shapes 
• 1 tablespoon thyme 

Before you cook the Vegetable Sauce 

• Wash and cut the vegetables: plum tomatoes (recollect to expel the seeds), carrots, cabbage and chime pepper as appeared. Keep in mind to rub the carrots before cutting. Put these aside. 
• Peel the Irish potatoes, wash and cut into little pieces. Mix into a thick glue and put aside. This will be utilized as thickener for the Vegetable Sauce. 

Cooking Directions 

• Wash and cut the entire chicken into pieces. Put in a pot, include slashed spring onions, stock solid shapes and thyme. Add water to cover the substance of the pot and begin cooking. 
• Whenever done, add salt to taste and top up the water to an indistinguishable level from the substance if important. 
• When it bubbles, include the cleaved tomatoes and the vegetable oil. Cover and cook for 15 minutes. 
• Include the carrots and cook for 5 minutes. 
• Presently, include the potato puree, cleaved chime peppers and cabbage. Mix, cover and permit to cook for 5 minutes on high warmth. Add salt to taste and the sauce is prepared to be served. 

Note: Feel allowed to test by differing the thickness of the vegetable sauce. This you can accomplish by expanding or diminishing the measure of potato puree included till you get a consistency that interests to you.

Tip: The smoothest puree as a rule settles at the base so you might need to utilize just that (on the off chance that it is adequate) and dispose of the foamy part at the top.

Present with white rice, bubbled yam, fricasseed plantain or pureed potatoes