Vegetable sauce recipe

This tasty recipe is made from chopped vegetables, rich in colours and can be enjoyed with staples like white rice, boiled yam, fried plantain or even mashed potatoes.

Ingredients

Whole Chicken

Vegetable Oil (2 cooking spoons)

5 Spring Onions

8 Fresh Plum 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

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.

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.

Method

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

When done, add salt to taste and top up the water to the same level as the contents if necessary

Once it boils, add the chopped tomatoes and the vegetable oil. Cover and cook for 15 minutes

Add the carrots and cook for 5 minutes

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.