- 3 smoked turkey legs, cut into 1-inch thick pieces
- 4 chicken bouillon cubes
- 4 red bell peppers - cored, seeded, and cut into chunks
- 6 tomatoes, cut into chunks
- 1 onion, cut into chunks
- 4 habanero peppers, seeded and chopped (wear gloves)
- 1 tablespoon minced garlic
- 2 tablespoons tomato paste
- 1 cup vegetable oil
- salt to taste
- Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers.
- Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt.
04/26/2018
recipepes.com
African Turkey Stew, recipe
PT15M
PT1H
5
455 calories
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