Carrot Dip
Carrot Dip
Crispine Ngazhi
We had this simple but delicious dip while staying at Basunga bush camp, a sister camp of Lunga River Lodge, in Kafue National Park in Zambia. The recipe was very kindly written for me by their chef Crispine. It can be frozen in small containers.
Ingredients
3 medium carrots, peeled and diced
1 clove garlic, peeled
1 tbsp. lemon juice, adjust to taste
1 1/2 tbsp. olive oil
1/4 tsp. chilli powder or 1 green chilli, adjust to taste
1 tsp. paprika for colour
1/2 tsp. cumin powder
1 tsp. honey, not if carrots are sweet
Salt and pepper to taste
Instructions
Cook carrots in water until soft.
Drain and pur?e in a blender with the garlic clove, while still hot.
Add all other ingredients and blend gently again.
Allow to cool.
Serve with Pita bread or any other type of bread.
It can also be served as one of a selection of vegetables with roast meat.
