Nigerian Turkey Stew is a stew you can use to eat basically anything, bread, swallow, rice etcetera. You can’t go wrong with this stew either you boil or grill the turkey.
I used grilled turkeys I have in the freezer and I didn’t take pictures of the process. Also, the pepper I used was boiled first before blending, you might choose to roast before blending then boil or blend before boiling. If you want to see the process check How To make Tomato and Pepper Paste
- 5 Roma Tomatoes
- 2 Red bell peppers
- 2 Habanero/Rodo
- 1.5 Small Onions
- Seasoning Cube
- Seasoning (your choice)
- Onion powder
- Ginger minced or powder
- Garlic (optional)
- Salt to taste
Preheat the oven to 350 degrees F (depending on how much you're baking)
Clean up the turkey and seasoning with any seasoning of your choice with ginger powder, onion powder, salt and seasoning cube.
Arrange on the baking sheet and bake until golden brown. When it's done transfer to a plate.
Remove the peppers (habanero, red bell, and tomatoes) stalks, deseed the red bell peppers.
Pour cold water over the pepper in a pot (enough to cover) and boil. You will notice the tomatoes skin peels and others are softer.
Be careful it will be hot. Let it cool and blend with onion and garlic (if using).
Boil the pepper until it reduces.
Place a non-skillet or a pot over a medium heat. Let it hot, throw in chopped onion and seasons ( I used thyme and curry) until it releases it fragrant.
Add the reduced pepper and fry. Don't add seasoning cube and salt yet.
Add turkey and stir, check and readjust the seasoning. If it's too thick add broth or water to loosen it up to your desired consistency. Continue to cook for about 10 minutes until the oil floats.
Serve and Enjoy.
You can double the recipe, adjust the spice to your preference.