Foodelicious: Dancing Carrots Season, Episode 3

Carrot Gravy

In the Dancing Carrots Season, Episode 3 we are going to make a delicious Carrot Gravy using fresh coconut.

I found some coconuts in Uchumi supermarket and you can find it anywhere in any store nearest to you. Traditionally in the Swahili cultures,cocounuts have been used to add into diffent foods to add flavour. The coconuts are pounded, ground or crushed and soaked in hot water . After about 12 or 24 hours, you can stain/sieve the coconut and use the juice to add to your rice, chicken or to a freshly blended juice to give it that sweet flavour .

So what do we need for the Gravy;

1/2 kg carrots
half a coconut (remember it’s the white inside)
3 large onions (sliced finely)
2 tomatoes (chopped into tiny cube-like portions)
8 cloves of garlic
a small piece of ginger
Green chilies to taste
2 pieces cinnamon
2 cloves
1/4 tsp turmeric powder(yellow powder)
3 tablespoons of lemon juice
salt to taste
2 tbsp oil

Method;

Grind the coconut, green chilies, ginger and garlic to a fine paste.
Scrap the carrot and cut into really small pieces, I used a blender to chop them up
Heat oil in a pan and put the cinnamons, onions, cloves and sauté.
Add the tomatoes and sauté well.
Put the carrots, salt and turmeric.
Add a little water and let it to cook for some time.
Mix the coconut paste with a little water and add to the carrots.
When the gravy is thick enough, remove from fire and add the lemon juice
Stir well and it’s ready to eat