So-called turkey meat is obtained from turkey cattle to prepare a special stew called turkey stew.
Turkey stew is served in almost all restaurants in Nigeria such as restaurants, hotels, fast food outlets, buka, careen etc.
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The turkey stew is usually served with hot rice and is delicious. This article will help you learn how to make your own turkey stew in your kitchen.
Read also:How to Cook Nigerian Stew
The ingredients used to prepare the turkey stew are as follows:
1. Garlic clove
Garlic is used in the preparation of turkey stew, it is very nutritious and gives the food a savory and classic taste.
Garlic is used at various stages of turkey stew. When applying garlic to a dish, start by gently peeling off the outer layer with a clean knife.
After peeling, wash the peeled garlic well and chop or mash it as desired.
Garlic has a very spicy or strong taste, so use it sparingly and not too much in your dishes, so as not to mask the taste of other ingredients used in the preparation of your food.
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Thyme is used as a flavoring agent in preparing turkey stew. It will give the classic flavor and aroma to your turkey stew, but be careful not to spread it too far or it will overwhelm the flavors of the other ingredients used in cooking the turkey stew; therefore apply sparingly as it doesn't matter how sweet the food is. , Overeating can spoil food. In other words, turkey casseroles use thyme sparingly.
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Paprika is another necessary ingredient to prepare turkey stew. It is used in the preparation of turkey stew because, of all other types of chili, chili peppers are the best for this dish.
However, be careful when using it, as it sometimes contains a certain amount of sand, so clean it well when using it.
Curry is another spice ingredient used to cook turkey stew. It is used with thyme.
Curry gives a tasty and delicious aroma to turkey stew. Curry comes in different forms, such as fresh curry leaves and ground processed curry powder.
Although ground curry powder is easier to store, it can be stored in powder form for years until it expires. Fresh flavors fresher and more nutritious than powders because they come straight from nature. But the problem with freshness is preserving it.
To fully enjoy a fresh curry, it is recommended to use it immediately or distribute it immediately on the plate, or if you have a constant power refrigerator, place it in the freezer for the next preparation, as appropriate case depends.
Read also:How to prepare egg stew
Just as you'll find in other dishes, onion is essential when cooking turkey stew, whether it's making a stew or adding delicious flavor to the stew.
Onions can be added several times during stewing. Can be placed at intervals as cooking progresses.
Without it, a turkey stew probably wouldn't taste as good, because despite the presence of these other ingredients, it wouldn't be as flavorful as you might expect.
There are different kinds of onion, we have white onion and red onion. Each of them has its own unique flavor that can be added to any dish you might apply them to.
White onions are usually used in dishes such as fried rice, jollof rice, turkey stew and various stews, while red onions are usually used in various soups.
Each onion is first peeled to remove the outer skin, and after the outer skin is removed, it is washed well and chopped or sliced, or you may prefer to blend as appropriate. Onion is an important ingredient that cannot be missing in any dish.
6. Peanut oil
This is another essential ingredient when cooking turkey stew, it is used to roast certain ingredients and create a rich and flavorful result in any turkey stew.
While there are many peanut oils that can be used for cooking turkey, such as soybean oil (derived from soybeans), we also have vegetable oils such as the popular king vegetable oil, turkey vegetable oil, and many others that you can find . market.
Although I would suggest choosing foods with less fat, i.e. foods with low cholesterol, especially for those with hypertension or guests who like to enjoy food without exposing themselves to the risk of high blood pressure.
Read also:How to Make Nigerian Stew
Tomatoes are another delicious ingredient in turkey stew and are the main coloring agent for turkey stew.
The presence of tomatoes makes it a great turkey stew. Tomatoes can be pureed fresh or canned, and whichever you choose, tomatoes often add sweet and savory flavor and presentation to any stew.
It is also very nutritious as it contains a lot of vitamin A. Tomatoes can be eaten raw, boiled or baked.
It can be chopped or pureed. Below is a list of all the ingredients and their quantities needed to prepare a turkey stew.
A. 1 large pear
B. 225 g fresh chillies
w. 1 kg verse tomaten
D. 2 large onions
It is. 2 garlic cloves
F. 1 small can of tomato paste
G. 1 tsp thyme
H. 2 tsp chopped leaves
I. 2 chopped onions
J. 1 tsp curry
k. 1 liter peanut oil
more. the taste of salt
Read also:How To Prepare Nigerian Catfish Pepper Soup
The. Wash and cut the turkey into 10-12 pieces,
B. Season with salt and sliced onion, thyme, curry and cook for 30-40 minutes until soft,
w. Heat half the oil in a pan and fry the cooked turkey until golden brown but not too dry. Heat the rest of the oil in another pan and fry the onion, bell pepper and tomato for 20 minutes until completely dry.
D. Add tomato puree and possibly a little broth.
It is. Stir well and add the turkey pieces.
F. Cook for another 10 minutes, stirring constantly until well blended.
G. Drain off the excess oil that comes to the top and add the chopped part of the melon leaves at the end.
H. Remove from heat and serve with hot rice and fried banana.
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Nigerian turkey stew
What is Nigerian Stew? Nigerian stew, also known as Nigerian tomato stew, is a popular West African cuisine, made with fresh tomatoes (or tomato paste), red bell peppers, and scotch bonnet peppers (or habanero peppers). The vegetables are simmered in olive oil, peanut oil, or red palm oil.How to cook smoked turkey fully cooked? ›
Place your smoked turkey on the broiler try rack and tent securely with tin foil. Place the trayed smoked turkey in the middle of a 350° F oven and cook for about 1.5 – 2 hours (or until a meat thermometer reaches about 140° F in the center of the breast). Remove the turkey and carve for serving.Is smoked turkey fully cooked? ›
A smoked turkey is an already cooked turkey. Yes, you can eat it cold. Same is true for a ham.What ingredient is best to thicken stew? ›
Flour is a traditional thickener for stew, and it can be added in a few different ways. You'll want to use about 1½ teaspoons of flour per cup of liquid added to the stew. If the stew is meat-based, you can add the flour when you sear the meat (aka before adding any liquid).How do you know when stew is done? ›
Don't lift the lid — unless your recipe calls for adding vegetables or other ingredients later on. You'll know it's done when the beef is fork-tender.What is the best method to thicken stew? ›
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.What is the secret to good stew? ›
Give stew plenty of time
For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.
While water is wonderful for a great many things, broth or stock will add a wonderful depth of flavor to your stew.What is the basic stew formula? ›
The Ideal Stew Ratio: Two Parts Meat, One Part Vegetable
Most meat-based stews call for tough, inexpensive cuts of meat, while vegetarian recipes include the same onions, carrots, and celery typical of a beef stew. Two parts meat to one part vegetables is the perfect ratio for a meaty stew.
Pepper soup is one of the most popular types of soup in Africa. It's a spicy and watery soup made with peppers and an assortment of meat like goat, chicken, oxtail, or fish.
Ofada stew (Ayamase) is a palm-oil-based stew popular in western Nigeria. It's made with palm oil, unripe pepper and tomatoes, beef, tripe, cow skin and locust beans.What is the name of the stew in Nigeria? ›
The Ofada stew is a popular native Yoruba stew, also called rich stew or Ayamase stew. The stew is made with red bell peppers, bleached palm oil, locust beans, onions, crayfish, stockfish, and a variety of meat like beef, cow foot, tripe, beef, turkey, chicken, and ponmo.How do you cook a fully cooked turkey? ›
First, preheat your oven to 325° F. Remove the turkey from the aluminum foil wrapping and place in a roasting pan. Pour 1 cup of water in the bottom of the pan and cover the turkey with a tented sheet of aluminum foil. For a 10-12 pound cooked turkey, bake for one hour, or until the turkey is 125° F.Should I wash smoked turkey before cooking? ›
Therefore, you don't need to wash your turkey, but you will need a food thermometer on Thanksgiving Day. Remember to check the turkey's temperature in the innermost part of the thigh and wing, and the thickest part of the breast to be sure it is free of illness-causing bacteria.How long to cook smoked turkey on the stove? ›
Smoke the turkey.
Close the lid and smoke for around 30 minutes per pound. The turkey is done when it reaches a temperature of 165 degrees F.
Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. Hams and ham hocks are fully cooked once they are properly smoked, and they can be eaten as is without any further preparation.Does smoked mean fully cooked? ›
The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.Do you cover stew to thicken it? ›
So, how do I make my stew less watery? Start by cooking your stew without the lid on for a bit longer—this will allow for more of the liquid to evaporate and let the stew reduce. (Cooking with a lid on traps the moisture inside instead of letting it cook off.)Does stew thicken covered or uncovered? ›
Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.How thick should stew be? ›
Stews like boeuf bourguignon should ideally be thick and glossy enough that the liquid coats the back of a spoon, a process aided by collagen-rich cuts of meat and a long, slow simmer. Sometimes, however, you need a little bit of a boost to get you there: this is where the thickening part comes in.
Not cooking the stew long enough.
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
Fact is, no matter what long-simmered stew or soup you're making, if it tastes good on the first day, it's gonna taste good on the second and third days as well. Conversely, if it tastes good on the third day, it probably would have tasted great on that first day, too.How long should I let stew cook? ›
Give it a nice mix. Cook on low for 9-10 hours, medium 7-8 hours, and high 6-7 hours. To thicken the stew, 30 minutes before serving, remove about 1/2 cup of the liquid/sauce, mix it with about 2 teaspoons to 1 tablespoon of cornstarch.Will flour and water thicken a stew? ›
The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.Will boiling stew thicken it? ›
Stew needs to be thick to have the best flavor and texture, but reaching the right consistency can be difficult. If your stew looks too watery, have no fear! You can thicken it by adding common starches, adding flour, pureeing part of the stew, or boiling away excess liquid.Is it better to thicken soup with flour or cornstarch? ›
The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry.What are three rules for stewing? ›
The heat must be slow and gradual -- never reaching the actual boiling point -- and the soup must be removed occasionally. Some meats and fruits and certain vegetables are usually subjected to stewing. Only enough liquid is used to cover the meat to prevent evaporation.What makes stew more flavorful? ›
- Season as you go. ...
- Include dried mushrooms. ...
- Stir in caramelized onions. ...
- Swap in roasted garlic. ...
- Simmer with whole spices. ...
- Up the umami with miso paste. ...
- Spice it up. ...
- Stir in a spoonful of fish sauce.
The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it. Feel free to add sweet potato noodles(glass noodles) or egg noodles to this dish, serve it alongside rice, or as-is.How much liquid do you put in stew? ›
How Much Broth Do You Need In Stew? I like to start with 4 cups of broth adding more as necessary. The broth should just cover the meat and veggies by a half an inch. Bring the stew to a boil, and then reduce the temperature to low.
Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common.When should I add potatoes to stew? ›
Add potatoes during the final 2-3 hours of cook time to prevent them from getting mushy. Stovetop or slow cooker, your family will thank you for this one. Stew up and enjoy.Why add milk to stew? ›
They are added to cream up the soup or stew, giving it a richer flavor and making them heartier than just plane soup.How much meat do you put in stew per person? ›
First, gather your main ingredients, starting with the meat: you want about a half pound of meat—beef, lamb, pork, and veal all work—per person you're serving. (You could get by with 6 ounces of meat per person, but a half pound ensures you'll have leftovers, and leftover stew is a very good thing.)What is the richest soup in Nigeria? ›
Ofe Owerri is one of the richest and most enjoyed soups from the south-east region of Nigeria where the Igbos originate from. Ofe Owerri is usually served with any swallow of choice (eba, semovita, fufu, pounded yam).What is Nigerian famous meat? ›
Here are five of the most popular meat dishes in Nigeria: Nkwobi, Peppered Ponmo, Spicy Beef Offals, Bushmeat and Chicken. Nkwobi (which means spicy cow foot) is an Igbo meat delicacy made of palm oil, ugba, pepper, fresh utazi leaves or bitter leaf, ehuru seeds, edible potash and cow foot.What is the best stew to eat with fufu? ›
Fufu usually is eaten with a hearty vegetable soup. It can be a vegetable from melon seed, mango seed, okazi, spinach, peanut soup. Most of the time, all of our West African soups are tribal-based.What is the difference between soup and stew Nigeria? ›
Soup Uses More Liquid
In soup, the liquid is the primary ingredient. Soup can be completely liquified or it can consist of other elements (like meat and vegetables) that are fully submerged in water, stock, or broth. Stew, meanwhile, is typically "chunkier." It contains just enough liquid to cover the main ingredients.
Not only is the Nigerian stew delicious, but it also offers numerous health benefits. Rich in Nutrients: Tomatoes, the primary ingredient in the stew, are a great source of vitamins and minerals, including vitamin C, vitamin K, and potassium.What liquid to use when smoking a turkey? ›
1 – Soak the turkey overnight in a wet brine
Liquids, herbs, and spices like beer, vegetable broth, rosemary, sage, and thyme, are commonly added to the brine.
One difference is that Ham tends to be saltier and fattier than the Smoked Turkey, which has more of a smoky, savory flavor. Smoked Turkey does not need to cook very long.What is the main ingredient in stew? ›
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood.What is the healthiest Nigerian soup? ›
Edikang Ikong soup is recognized as one of the healthiest Nigerian soups because of its rich nutritional contents some of which include; Protein, Vitamin B1, B2 and E, Fiber, Folic acid, Carbohydrate, Calcium, Iron, Phosphor, Selenium, Potassium.What is the most expensive soup in Nigeria? ›
Ofe owerri is a Nigerian soup native to the Igbo people of Eastern Nigeria. It is considered one of the most expensive soups in Nigeria.Which tribe cooks the best soup in Nigeria? ›
Ofe Owerri is one of the richest and most enjoyed soups from the south-east region of Nigeria where the Igbos originate from. Ofe Owerri is usually served with any swallow of choice (eba, semovita, fufu, pounded yam). It is served here with fufu.How do you keep your turkey from drying out when you smoke it? ›
Turkeys should be brined overnight, coated with fat only initially, and minimally seasoned. Brining keeps the turkey from drying out during the smoking process. Basting the turkey only results in soggy skin. Overly seasoning the skin just makes inedible skin – let the brine and aromatics add flavor.How do you keep a turkey moist when smoking? ›
You can baste or spritz with chicken broth while smoking the turkey to help keep it moist as well as help crisp up that skin. The butter of this recipe will really get that skin crisp, so the spritzing is more to keep it from drying out.Is smoked turkey healthy to-eat? ›
"Turkey is a great source of protein, rich in many vitamins and minerals, and is low-fat – if you don't eat the skin," Champagne said. It's rich in B-complex vitamins niacin, B6 and B12 and the essential nutrient choline.Does smoked turkey taste better? ›
The best reason for cooking your next turkey in a smoker is that smoked turkeys taste better. The flavors from the wood smoke envelope the bird as it cooks, giving the meat a light smokey flavor that we often refer to as the taste of fall.Which is more healthier turkey or ham? ›
While it's higher in fat and cholesterol than ham, with about double the cholesterol, fresh turkey meat is richer in vitamins, protein, phosphorus, copper and magnesium. Ham provides more zinc, potassium and iron, but it typically has high sodium content.