African Turkey Stew

African Turkey Stew

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
Fatimah Soumanou
Recipe by  Fatimah Soumanou

“A spicy dish that will fill your stomach and touch every taste bud. Made of very simple ingredients and easy to make. It will become a favorite. Serve over hot cooked jasmine rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. 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.
  2. 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.

Share It

Reviews (4)

Rate This Recipe
MemphisLady30
15

MemphisLady30

I make this all the time using canned crushed tomatoes instead of fresh. If you go to an international food store, you can get african red pepper. Use a couple of tablespoons if you like it hot. Also tastes good with chunks of fried beef roast and tripe.

A'sonda Adams (Woodley)
8

A'sonda Adams (Woodley)

I made this dish a day before I actually served it to my family. All the flavors were able to settle in and really come together. At first I was considering not adding the salt to season with the smoked turkey legs however I added it and I feel it was just the kick the stew needed. My family loved it. My son got seconds my husband took some to work for lunch. I only put in two peppers as I had a three year old to consider and she enjoyed it just fine. Next time I think instead of turkey I will use grilled chicken and shrimp as I don't want to get into the habit of serving a meat that is so salty.Once you puree everything it smells like a great salsa that you just want to chill and dip chips in however once you heat it up it takes on a different smell. Any meat probably could go with it. You don't need the entire one cup of oil. You could certainly get away with half a cup. Yummy dish!!! Will make this again. Thanks for posting this great recipe.

Mzloved 1
5

Mzloved 1

I guess i was expecting more from the dish. I made it according to the recipe next time I make this dish I'll have to find ways to modify it to my households liking. Will try it again

More Reviews

Similar Recipes

African Chicken Stew
(376)

African Chicken Stew

West African Peanut Stew
(43)

West African Peanut Stew

Chili-Flavored Turkey Stew With Hominy and Tomatoes
(21)

Chili-Flavored Turkey Stew With Hominy and Tomatoes

Leftover Turkey Brunswick Stew
(23)

Leftover Turkey Brunswick Stew

West African Chicken Stew
(18)

West African Chicken Stew

Slow Cooker Turkey Stew
(9)

Slow Cooker Turkey Stew

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 630 cal
  • 31%
  • Fat
  • 48.2 g
  • 74%
  • Carbs
  • 14.8 g
  • 5%
  • Protein
  • 34.8 g
  • 70%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 2016 mg
  • 81%

Based on a 2,000 calorie diet

Top

<

previous recipe:

West African Peanut Stew

>

next recipe:

African Chicken Stew