Ata-didin with Turkey
A rich and spicy fried stew known for its texture and bold taste. This version is made from a coarse blend of red bell peppers, scotch bonnets, and tomatoes, fried in a mixture of palm and vegetable oil.
- Red bell peppers
- Scotch bonnet
- Tomatoes
- Locust beans (iru)
- Egg
- Palm oil
- Vegetable oil
- Turkey
- Bouillon cube
- Goat meat seasoning
- Crayfish
- Salt to taste
- Cooker
- Cooking utensils
- Pot
STEP 1: Wash and chop the onion into tiny pieces, then rinse the locust beans to remove dirt.
STEP 2: Wash the red bell peppers, scotch bonnet, and tomatoes. Roughly chop them and blend coarsely to retain some texture.
STEP 3: Season the turkey with bouillon cubes, salt, and a little crayfish powder. Add some locust beans and boil until cooked and tender. Set aside and reserve the stock.
STEP 4: Heat palm oil and a bit of vegetable oil in a pot. Once hot, add the chopped onions and locust beans and stir-fry briefly. Then, pour in the boiled pepper mixture and fry on medium heat.
STEP 5: Add shrimp cube, remaining crayfish powder, and a bit more goat meat seasoning. Adjust salt to taste. Stir well and allow the sauce to fry properly until the oil floats to the top and it reduces to a thick paste.
STEP 6: Add your cooked turkey and boiled eggs and stir into the sauce. Let it simmer for a few minutes so the flavors meld.
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