Nigerian Smoked Turkey Stew Recipe

Nigerian Smoked Turkey Stew is a pepper based Stew recipe made with Smoked Turkey as its main protein.
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. I just try to “under salt” my Stew so the incorporated salt from the Turkey blends in nicely by the following day.

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. Well, though they were as salty as expected, they still tasted awesome.

Ingredients:

8-10 Smoked Turkey Pieces

3 Red Bell Peppers (Tatashe)

1 Can Plum tomatoes or 4 medium size tomatoes

1 Cup Chicken Stock

2-3 Scotch Bonnet (Ata Rodo)

2 Onions

1/2 Cup Vegetable oil

1/2 Cup Palm Oil

Teaspoon Dried Thyme

1 Teaspoon Garlic Powder

2 Knorr Chicken Cubes

Salt to taste

Preparation:

Preheat your oven to 180 degrees Celsius.

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. Set aside.

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 . You may wish to place the Chopped onions on the same tray as the Smoked Turkey so the flavour can be infused into the Turkey.

Now, place the trays into the preheated oven. Roast the peppers for 30-35 minutes and the Smoked Turkey for 50 minutes.

nigerian smoked turkey stew

You’ll need to check from time to time to prevent burning as oven temperatures vary.
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. The smokiness of the peppers adds a lovely Buka type flavour to the stew as well.

When they peppers are well roasted, blend till smooth, then set aside.

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. sauté till translucent…

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. Also, if you’ll be using Stock, do not add salt before the stock goes in.

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. Then, cook for 5 minutes…

Now add the Smoked Turkey, stir and combine. Taste for Salt and Seasoning, adjust if necessary. Turn the heat down to low, allow to simmer for 30 minutes.

Nigerian smoked turkey stew

Your Nigerian Smoked Turkey Stew is ready..

Nigerian smoked turkey stew

Enjoy with Rice, Plantain, Yam, Pasta, Bread….

Nigerian smoked turkey stew

Do remember to lave us a feedback when you’ve tried this easy Nigerian Smoked Turkey Stew recipe, See you soon!

21 thoughts on “Nigerian Smoked Turkey Stew Recipe

  1. Hi dear, i love this recipe and i cannot wait to try it.
    however i wanted to know if i can grill the turkey and pepper in an air fryer. would it have the same effect. Thank you.

  2. Good afternoon ma you are doing a great job and your recipes are superb please i want to know what type of blender you used here for d pepper because it blended it soo well

  3. Good afternoon ma you are doing a very great job and your recipes are superb please i want to know what type of blender did you use for the pepper because it blended it so well

  4. Hello Sisijemimah to get rid of the salt,here’s my secret”Soak the turkey in cold water overnight” don’t worry it won’t get soggy.In the morning throw the water away and cook.The salt will be greatly reduced.

    • Great tip! Thanks so much. Will surely try this out next time. Even if it ends up soggy, grilling will definitely firm it back up. Thanks once again!

  5. This recipe looks great but I’ve never come come accross Smoked Turkey, I live in Portsmouth. Do you know if it is easy to source?

    • I’ve never had problems sourcing Smoked Turkey in the UK. I got mine from Morrisons actually so I’m sure it won’t be that hard to source. The brand name on the pack is “Bantuway”, one of the leading meat and poultry dealers in the UK. They distribute to major African stores as well and I think you can also order online.

    • That, I’m so not sure of but i would say to try major supermarkets or poultry dealers. Most of the ST sold in African stores are from Nigeria so it can’t be hard to source.

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