Beef Carrot Stew
7 medium pieces of Carrots
2 cooking spoons of Blended Tatashe-Pepper Mix (Bell peppers and scotch bonnet peppers)
8 Pieces of medium sized Beef (Seasoned and Boiled)
1 small bulb of Onion
1 clove of Garlic
1 teaspoon of grated Ginger
2 Cooking spoons of Vegetable Oil
1/2 teaspoon of Curry
1 tablespoon of chopped Scent leaves
Scrape, wash and boil your carrots till soft.
Place in a blender without water and grind till completely shredded.
In a pot, heat up your oil and fry your onions, garlic and ginger.
Pour in your Tatashe-pepper mix and your beef and allow to simmer on low heat for about 10-15 minutes.
Season with curry, seasoning cubes and anything else you may wish to add.
Pour in your carrots and stir in and allow to simmer on low heat for another 3-5 minutes.
Add your chopped scent leaves and stir in and serve hot with rice, yam, plantain, pasta or any other accompaniment of your choice.