- 14 s/m pieces fresh turkey
- 2 bay leaves (optional)
- 1 tbsp dried thyme
- 3 tbsps curry powder
- 2-3 knorr cubes (or 4-6 maggi cubes)
- 2 tbsps ground red pepper (powder)
- 1 m red bell pepper (tatashe)
- 1 m tomato
- 4-5 s habanero/scotch bonnet peppers (rodo) OR 3 medium
- 1 m red onion (or 2 small OR 1 large)
- 4-5 garlic cloves
- Ginger (size of garlic cloves)
- 1/2 cup Vegetable Oil
- 1/2 cup Palm Oil or Annatto Oil
1. Lightly rinse fresh turkey, drain & add to pot
2. Turn heat to medium, 2 tbsps curry powder & 2 knorr cubes OR 4 maggi cubes, and other spices
3. Add enough water to cover turkey, let boil for 1.5-2 hours over medium heat
4. While that’s boiling, cut up peppers
5. Add to blender, along with 1-2 cups water
6. Blend till relatively smooth
7. In a separate pot, add oils and turn heat to medium; let get smoking hot
8. Add blended peppers to hot oil (be careful here!) & add 1 tbsp curry powder, let boil for 30-40 minutes over low-medium heat
9. Leave to boil, check on turkey; if soft enough, pre-heat oven to 350 degrees
10. Using a slotted spoon, transfer boiled turkey to baking pan lined with foil then greased/oiled wax paper
11. Bake for 15-20 minutes till it turns darker in color
12. (Reserve turkey stock)
13. Blended peppers should be boiled at this point, add turkey stock to peppers (use low heat)
14. Add baked turkey to blended peppers; taste for seasonings, if not enough, add last knorr cube or 2 maggi cubes
15. Let simmer over low heat for another 5 minutes, then let rest 5-10 minutes before serving
And you’re done!
No, really, you are! Serve that baby up!
- Turkey is a whole lot leaner than chicken or goat meat, so I bypassed my usual step of letting the meat ‘sweat.’ All that means is to let it ‘sweat’ out its own fat before adding any water to it for boiling. If you attempt to do this with turkey, more than likely, the bottom of the pot (and the turkey by extension), will start to burn. So, just add enough water as soon as you’ve added spices.
- Turkey Stock is not as ‘gamey’ or strong smelling/tasting as something like goat meat, so adding the stock to the blended peppers doesn’t affect the taste. Of course, you don’t have to use it if you don’t want to.
- You can use this same method to cook goat meat/beef or chicken. Just omit the goat meat/chicken stock and remember to let it sweat for a bit before adding water.
- If you prefer not to use Annatto Oil or Palm Oil, just use 1 cup Vegetable Oil. (Canola oil works fine as well, I was out of it is all.)
- Once the turkey is soft, you should have 1-2 cups of stock left over depending on how much water you added from the beginning. If you have more than 2 cups, just add 1 or 2 cups to the blended peppers, any more than that, will make the stew watery and that, you don’t want.
- Even though I left the turkey skin on, I didn’t eat it; it tastes lean, yet fatty, lol. It’s quite the textural experience. However, if the turkey is fried, I can eat that, but boiled or baked, no ma’am!
- If you’re in Nigeria and purchase the fresh turkey from the market, you might want to boil it for at least 2 hours to get it soft. Try slicing some fresh garlic into it while boiling, and that should get it softer quicker.
- To store, you can transfer to a bowl, refrigerate and heat/microwave only what you need or refrigerate in the pot and add a tiny bit of water when re-heating (over low heat.)
1. With White Rice…
2. With White Rice and Fried Plantains…
3. With White Rice and a Boiled Egg (what? you don’t eat rice & a boiled egg? pshhh! 😉
4. Or with some bread 😉