This delicious, protein-packed Nigerian turkey stew is made with ground peppers, tomatoes, turkey parts, and spices. One popular delicacy for turkey lovers in Nigeria is the Nigerian turkey stew. Just like other Nigerian stews, this dish is so versatile and can be enjoyed with a host of other foods. This hearty turkey stew is easy to prepare and is a favorite for the whole family.
Here at Egunsi Foods, we love collaborating with other recipe developers when we can. You might think you know what we’re talking about when we say ground turkey stew, but we don’t think you’re ready for this recipe that gives a traditional sauce a West African flare. There’s something about it getting dark so early that just makes you want to curl up as soon as the sun goes down. This stew will not only warm you up from the inside out with its natural heat from the habanero peppers in the Obe Ata, but it also comes together so easily in just one pot. Everything from cooking the turkey to simmering the final stew can be done in the same saucepan, meaning you have fewer dishes to deal with after your meal.
Ingredients
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- Turkey meat: Use any part of turkey you like.
- Olive oil and chicken broth. You can use any broth you have on hand.
- 1 lb ground turkey
- Potatoes
- Swiss chard
- Obe Ata Soup
- Onions
- Celery
- Carrots
- Spices: curry powder, thyme, bouillon powder, salt, white pepper, maggi cubes
- Vegetable oil and Palm oil
- Knorr cubes
Preparation
This recipe is packed with nutrient-dense veggies, but that doesn’t mean you have to spend a fortune at your local supermarket. Potatoes and swiss chard are hearty veggies that can provide a lot of extra sustenance to your stew and pack a nutritional punch. Potatoes are a great source of vitamin C, vitamin B6, and potassium, while swiss chard brings its own source of vitamin C, iron, and magnesium. When you cook with in-season produce, you’re also usually cooking with higher quality produce. The more in line with the seasons you are, the more you can trust that your produce is fresher and even richer in flavor. For her stew, Elsie uses swiss chard that she grew in her home garden.
We’re all busy, and it can feel even harder to check off the things on your to-do list - like going to the grocery store - when your bed is probably just begging you to curl up with a blanket and a book or the TV show you’re currently hooked on. Egunsi Foods’ soups and sauces make perfect pantry staples, because they can help you pull together easy meals like this turkey stew all winter long. Elsie is a food photographer, recipe creator, and blogger. She and her mother are both from Cameroon, and she draws a lot of her West African inspiration from cooking with her mother throughout her childhood.
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Step-by-Step Instructions
- Prepare the turkey:
- First of all, set your oven to 400F.
- Next, wash and drain the turkey meat, then rub it all over with salt, black pepper, and olive oil.
- 2 lbs turkey meat, ½ teaspoon black pepper, salt to taste
- Bake the turkey in the oven for 30 minutes, flipping it halfway.
- Alternatively, you can also air fry the turkey for 20-30 minutes, flipping it halfway. This is my preferred way because it's so much faster.
- Make the stew:
- Chop the onions and set them aside.
- Blend the tomatoes and peppers with very little water.
- 3 plum tomatoes, 1 habanero pepper, 1 red bell pepper
- Sauté the chopped onions in olive oil on medium heat.
- ½ onion, ¼ cup olive oil
- Add the blended pepper and spices, and simmer for 10 minutes.
- 1 teaspoon bouillon powder, ½ teaspoon curry, ½ teaspoon thyme
- Add the turkey, chicken stock, and then stir it together.
- ½ cup chicken stock
- Depending on how thick it is, add a little more broth till it reaches a stew-like consistency.
- Taste for salt and add more if you need.
- Additional Steps from Egunsi Foods Recipe:
- Add the onions, celery, and carrots. Cook until the onions are translucent.
- Pour in the Obe Ata Soup as well as 1 cup of chicken broth.
- Add the potatoes, half a teaspoon of salt, and the remaining cup of chicken broth.
- Serve topped with more fresh herbs.
HOW TO MAKE FRIED STEW - NIGERIAN TURKEY STEW
Tips and Variations
To prevent the stew from being too watery, blend with very little water. If using leftover turkey, you don't need to wash or fry it since it's already roasted.
Using Smoked Turkey
For this recipe, you can use almost any part of the turkey. 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. 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. Rinse the Smoked Turkey to remove all traces of dirt, leave to air dry or pat down with paper towels. Season with the Thyme and Garlic Powder, then arrange on a lined baking tray. Chop up the Peppers, 1 Onion and Tomatoes (if you’re using fresh tomatoes), then transfer them on to a separate baking tray, also include the Garlic . Now, place the trays into the preheated oven. Roasting peppers helps to dry off the moisture in the peppers so you won’t need to add water when blending, which also means you won’t need to cook down the proper before frying.
Alternative Cooking Method
Next, place a pot on medium heat, then add the oil residue from the Smoked Turkey, also add the Vegetable and Palm oil. Pour in one chopped onion when hot. Next, add the in the blended pepper mix, 2 Knorr cubes and fry until the pepper mix loses its sourness and the oil starts to flow to the top a little. Be careful when adding Salt and Seasoning, remember the Smoked Turkey contain salt. Now, add the Chicken Stock, you’ll need to add 1-2 cups to avoid using water. Water will water down the taste of the stew but if you haven’t got stock, you can use water but just a cup. Now add the Smoked Turkey, stir and combine. Taste for Salt and Seasoning, adjust if necessary.
What cut of turkey is best for Nigerian turkey stew?
For this recipe, you can use almost any part of the turkey. However, I prefer to use turkey breasts and thighs as a personal preference. I like how meaty those parts are, and they really soak up the flavors from the stew. You can easily get turkey meat in a grocery store near the chicken section. You can also get them from a meat market near you. If you have a choice, buy turkey parts that have already been pre-cut to shorten your prep time.
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Spice Level
Traditionally, Nigerian stews contain spicy peppers. This keto version has habaneros, which are one of the spiciest peppers, but they do become milder as they cook. If you like spicy food, you can add an extra habanero or a sprinkle of cayenne pepper. If you're not a fan of spicy flavors, feel free to replace the habaneros with extra bell peppers.
Serving Suggestions
Serve stew with your choice of side. I highly recommended warm agege bread.
Storage and Reheating
The turkey stew will remain fresh if refrigerated for up to 5 days. To store it for longer, however, you can freeze it in an air-tight container.
Reheating
To reheat, simply warm it in a pot over medium heat, stirring it intermittently so that it does not burn. You can add a little water so it doesn't dry out. Let it thaw out entirely if frozen. Then heat it in a pot over medium heat.
Freezing
Yes, freezing is a fantastic way to preserve your leftovers. Be sure to let the soup cool completely in the fridge first, then store it in freezer-safe bags or containers in the freezer for up to 3 months. Thaw in the fridge before reheating on the stove or in the microwave.
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