This delicious, protein-packed Nigerian turkey stew is made with ground peppers, tomatoes, turkey parts, and spices. It will have you licking your lips and drooling!
Next, wash and drain the turkey, then rub it all over with salt, pepper, and olive oil.
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.
Sauté the chopped onions in olive oil on medium heat.
Add the blended pepper and spices, and simmer for 10 minutes.
Add the turkey, chicken stock, and then stir it together.
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.
Cover and let simmer for 10 more minutes on medium-low heat.
Notes
This recipe serves 8 and contains 2 net carbs per serving.
You can bake the turkey way in advance to reduce your cook time if you're in a hurry.
If you don't like your meals too spicy, you can use half habanero peppers.
To prevent the stew from being too watery, blend with very little water. If you use a lot of water, pour the blended mix into a pot and simmer on medium heat till it thickens a bit.
If using leftover turkey, you don't need to wash or fry it since it's already roasted. Just add it to the stew as is.