I always have some sort of stew or sauce in my refrigerator or freezer. Having a busy schedule does not necessarily warrant eating fast foods or tv dinners every day. With stews and sauces already prepared and available, making rice, potatoes, beans, spaghetti, vegetables e.t.c shouldn’t take more than a few minutes to have a hearty meal ready. This spicy turkey stew is made with tomatoes, peppers, onions, seasoning/spices, turkey (or any other protein) and oil.
Fresh tomatoes and peppers can be used or canned tomato puree and tomato paste
1. 8-12 pieces of raw turkey (washed) (alternatively,use chicken or any other protein of your choice)
2. 2 cups water
3. 1/2 a medium size red onion, chopped
4. Seasoning: 1 teaspoon curry, 1 teaspoon thyme, 2 bouillon cubes, 1 teaspoon salt and 1/2 teaspoon rosemary.
1. 1 13oz (822g) canned tomato puree.
2. 1 canned crushed fire roasted tomatoes (optional)
3. 2 red bell peppers, 1 medium red onions, 2 fresh red round tomatoes and 4 habanero (scotch bonnet ) peppers. Reduce the number of habanero peppers if you prefer less heat.
4. 1 medium red onions, sliced
5. 1 teaspoon full garlic paste (alternatively finely chop 3 cloves of garlic)
6. 1/2 teaspoon curry, 1/2 teaspoon thyme, 1/2 teaspoon dry ground basil and 2 chicken bouillon cubes
7. 3/4 cup (1/2 + 1/4) canola oil (or vegetable oil)
1. In a pot, add water,chopped onions, seasoning and turkey. Cook for about 20 minutes or till turkey is cooked, set aside and reserve the stock for the stew.
This step can be done while the turkey is cooking.
- Blend all ingredients from step 3 (peppers,onions,tomatoes) with minimal water.
Pour blended mixture into a stew pot and add the canned tomato puree and crushed fire roasted tomatoes. Heat till excess water evaporates,to leave a paste or creamy consistency.
Note: I used the fire roasted tomatoes for it’s distinct but subtle flavor. It is optional.
In a separate pot, heat canola oil and add chopped onions and garlic paste. Allow to fry till the onions softens. Stir in tomato mixture and let fry till it thickens to remove the extra tangy flavor from the tomatoes.
Note: While the tomatoes is frying, it will splash droplets out of the pot, so be sure to cover the pot enough to keep the stew from splashing but slightly open to allow steam to escape.
Add the turkey stock, if the stock is very little, add a little water. Stir and add the cooked turkey and let cook for 5 minutes.
Taste stew before adding curry, thyme, basil,bouillon cubes . Stir, taste and lastly add salt as needed. Cover the pot and cook for about 10-15 minutes or till you see a little oil rise to the surface.
Serve over boiled rice and white beans (blackeye peas).