Ingredients2 h servings 630 cals
- Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers.
- Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt.
Per Serving: 630 calories; 48.2 g fat; 14.8 g carbohydrates; 34.8 g protein; 97 mg cholesterol; 1951 mg sodium. Full nutrition
ReviewsRead all reviews 4
I make this all the time using canned crushed tomatoes instead of fresh. If you go to an international food store, you can get african red pepper. Use a couple of tablespoons if you like it hot...
I made this dish a day before I actually served it to my family. All the flavors were able to settle in and really come together. At first I was considering not adding the salt to season with th...
I guess i was expecting more from the dish. I made it according to the recipe next time I make this dish I'll have to find ways to modify it to my households liking. Will try it again