PREPARATION wash and cut the vegetables into small pieces

Carrot:do not forget to slightly scrape before cutting)

Tomatoes:remove the seeds

Cut onions into your preferred size, I love to cut mine bigger

DIRECTION Add a little oil, I used coconut oil; Add onions, pepper, tomatoes, carrot, salt and the stock cube to taste Cover

Cook on high heat for a minute, reduce the heat while adding the vegetable scent & curry leaf, Stir and turn off the heat

Your nchanwu sauce is ready. Best served with yam, unripe plantain,sweet potatoes and white rice