• 1 m red bell pepper/tatashe
• 4 scotch bonnet pepper/rodo/habanero
• 4 fresh garlic cloves
• Ginger (size of garlic cloves)
• 1 m tomato
• 1 s red onion
• 1 bag fresh spinach OR 2 chopped frozen packs spinach
• 1/2 cup vegetable oil
• 1 knorr cube OR 2 maggi cubes
• 1 tbsp curry powder
1. Pre-heat oven to 350 degrees
2. Lightly rinse smoked turkey drums, drain and set aside
3. Layer a baking pan with foil & wax paper, spray wax paper with cooking oil spray; add smoked turkey
4. Put baking pan with smoked turkey into the oven, let bake at 350 degrees for 45 minutes
5. While that’s baking, cut up peppers, add to blender with 1/2 cup water
6. Add vegetable oil to a pot, let heat up over medium heat; blend peppers
7. Once blended, add peppers to hot oil
8. Add seasonings (curry & knorr or maggi cubes); let boil 30 minutes over medium heat
9. Rinse and chop up spinach
10. Squeeze and drain excess liquid from spinach (if yours is frozen), set aside
11. Check on smoked turkey in oven, if done, turn off heat & wait for peppers to boil; if not, leave a few minutes longer
12. If pepper tastes done (see notes for how to know), reduce heat to low, add baked turkey drums
13. Stir turkey into pepper, still over low heat
14. Add chopped spinach over turkey
15. Mix chopped spinach into turkey stew thoroughly for even distribution
16. Let simmer over low-medium heat for about 5 minutes
17. And, yes, you’re all done!
18. Let sit for another 5 minutes before serving
Eat fry plantain or boil rice or whatever side dish you like!!!
