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How to Make Nigerian Smoked Turkey Stew Recipe

Nigerian Smoked Turkey Stew is a pepper based Stew recipe made with Smoked Turkey as its main protein.

I seldom cook Smoked Turkey as I find them a tad bit salty and I’m yet to find a way to rid them of the saltiness, I’ve even tried thoroughly washing them, then steaming before cooking, no luck. The saltiness does seep into the Stew after the first day to be honest, so it’s not like a permanent thing. I just try to “under salt” my Stew so the incorporated salt from the Turkey blends in nicely by the following day.


Anyway, I’d had a pack of Smoked Turkey wasting way in my freezer since August, last year, thought to put them to use this weekend as I had gotten tired of my usual meats and chicken. Well, though they were as salty as expected, they still tasted awesome.


Ingredients:

8-10 Smoked Turkey Pieces


3 Red Bell Peppers (Tatashe)


1 Can Plum tomatoes or 4 medium size tomatoes


1 Cup Chicken Stock


2-3 Scotch Bonnet (Ata Rodo)


2 Onions


1/2 Cup Vegetable oil


1/2 Cup Palm Oil


Teaspoon Dried Thyme


1 Teaspoon Garlic Powder


2 Knorr Chicken Cubes


Salt to taste


Preparation:

Preheat your oven to 180 degrees Celsius.


Wash the Smoked Turkey to eliminate all hints of earth, leave to air dry or search with paper towels. Season with the Thyme and Garlic Powder, at that point mastermind on a lined heating plate. Put in a safe spot. 


Hack up the Peppers, 1 Onion and Tomatoes (on the off chance that you're utilizing new tomatoes), at that point move them on to a different preparing plate, additionally incorporate the Garlic . You may wish to put the Chopped onions on a similar plate as the Smoked Turkey so the flavor can be injected into the Turkey. 


Presently, place the plate into the preheated stove. Broil the peppers for 30-35 minutes and the Smoked Turkey for 50 minutes. 


nigerian smoked turkey stew 


You'll have to check occasionally to forestall consuming as stove temperatures shift. 


Simmering peppers assists with getting dry the dampness in the peppers so you won't have to add water when mixing, which likewise implies you won't have to cook down the correct prior to fricasseeing. The smokiness of the peppers adds an exquisite Buka type flavor to the stew too.

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Content created and supplied by: Foodmethods (via Opera News )

Nigerian Red Bell Peppers Stew Tatashe Turkey

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