I am grandmother, 3 times over, was born in Nigeria and have lived in the UK since 1963. I came over with the aid of the British Council, who in those days encouraged young people from the Commonwealth to come to the UK to study and develop their skills. I married in 1965 and in the interim the Biafran war broke out in 1967, raged for 3 years, and I never went back.
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This is a video of me preparing carrot baaaaaaaalls! It is one of the many recipes I concocted as I had a couple of carrots left, and not knowing what else to do with it, having prepared carrot soup before, and being the genius that I am, I came up with this recipe. As the saying goes, eating carrots help you see in the dark. I don’t know how true to form this is, but I suspect it is one of those old wives tales!! This is a recipe that is easy peezy, you can prepare it with your eyes shut and you can’t go wrong. If you do, give me a shout.
If you have any problems, you know where to find me @ www.africanfusioncooking.com
This soup is one of the many ways of making sure that you’ve got a dose of vegetables. I’ve chosen carrots as one of my favourite vegetables, made it into a soup with a touch of Oriental. It is packed with nutrients and makes our bodies work more efficiently.
Ingredients: (4)
4 Medium-sized carrots, peeled and cubed
1 Medium onion, peeled and chopped
2 garlic cloves, peeled and chopped
1thumb sized ginger, crushed
2tbsp vegetable oil
1 large tomoat, skinned, deseeded and chopped
1 large potato, peeled and cubed
3 Kafir leaves
1 stock cube (of your choice) dissolved in 700ml of warm water
1 small tub of creme fraiche for garnishing
Heat oil in pan and add onions, garlic, ginger, tomotoes, kaffir leaves and sautee for 5 mins on medium heat, stirring all the time. Now add carrots and potatoes, cook for another 5 mins and add the stock, bring to boil, reduce heat and simmer for 25mins until potatoes and carrots are cooked. Check seasoning and add crushed black pepper. Cool and put in a liquidiser for a smooth consistency. Serve in individual bowls with a dollop of creme fraiche with French garlicy bread.
