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smoked turkey stewed in west african gravy

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Turkey

Smoked Turkey Stewed in West African "Gravy"

Imagine setting your Thanksgiving table with rich, smoky turkey thighs swimming in a creamy, west African "gravy" made from your choice of melon seeds (egusi) or pumpkin seeds.

Ingredients

  • oil
  • 1 Small Onion, chopped
  • 2 Cloves Garlic, crushed
  • 1 Smoked Turkey Thigh
  • 1/2 cup Melon Seeds (Pumpkin Seeds may be substituted)
  • 1 1/2 cups Water
  • 1/2 cup Tomato Puree

Directions

  • Add seeds and one cup of water to a blender. Puree until milky and smooth. Set aside.
  • Add oil to a large pot, over medium heat. When hot, add onions and garlic. Cook until translucent.
  • Meanwhile, cut up turkey into chunks. Keep the bone.
  • Add turkey to the pot. Pour in the contents of the blender. Swish around the last cup of water in the blender, so you get all the bits and add to the pot. Finally, add the tomato puree.
  • Simmer gently for about 30 minutes. Serve hot with white rice on the side.

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