Smoked Turkey Stewed in West African Gravy
Recipe GLPRa5f1baaa782615
A traditional West African stew featuring smoked turkey thigh braised in a rich, savory sauce made from ground melon seeds, tomato puree, onion, and garlic. This protein-rich dish delivers deep, smoky flavors with a creamy texture from the seed-based gravy, perfect served over rice or with flatbread.
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Ingredients
2 tablespoons Vegetable oil
1 Small onion, finely chopped
2 Garlic cloves, crushed
1 Smoked turkey thigh, cut into chunks
½ cup Melon seeds (or pumpkin seeds), ground or finely ground
1½ cups Water
½ cup Tomato puree
Directions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the chopped onion and sauté for 2–3 minutes until softened and fragrant.
Add the crushed garlic and stir constantly for about 1 minute until aromatic, being careful not to burn.
Add the smoked turkey thigh chunks to the pot and brown on all sides, approximately 5–7 minutes, turning occasionally for even color.
Pour in the water and tomato puree, stirring well to combine. Bring the mixture to a gentle boil, then reduce heat to low and simmer, covered, for 20 minutes to allow the turkey to become tender.
While the turkey simmers, grind the melon seeds (or pumpkin seeds) into a fine powder using a food processor or mortar and pestle. If using a paste or butter form, measure accordingly.
Stir the ground melon seeds into the simmering stew, mixing thoroughly to avoid lumps. The seeds will thicken and enrich the gravy. Continue to simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce becomes creamy and the turkey is very tender and easily pierced with a fork.
Ensure the turkey has reached an internal temperature of 165°F for food safety. Taste and adjust seasonings as needed. Serve hot over rice, couscous, or alongside flatbread.
