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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turkey leg	3		smoked cut	1959.5214	0.0	265.8962	91.4443
chicken bouillon cube	4			-	-	-	-
red bell pepper	4		cored seeded cut	-	-	-	-
tomato	6		cut	241.2594	52.1388	11.7949	2.6807
onion	1		cut	64.0	14.944	1.76	0.16
habanero pepper	4		seeded chopped	-	-	-	-
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
tomato paste	2	tablespoons		26.24	6.0512	1.3824	0.1504
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
salt	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.