Turkey Vatapa

Turkey Vatapa
Photo by Randy Mayor

Ingredients

  • 1 teaspoon peanut oil
  • 1 tablespoon fresh lime juice
  • 1 (28-ounce) can no-salt-added diced tomatoes, undrained
  • 1 teaspoon peanut oil
  • 1 tablespoon fresh lime juice
  • 1 (28-ounce) can no-salt-added diced tomatoes, undrained
  • 1 jalapeño pepper, minced
  • + 27 more ingredients
    • 1 cup water
    • 1 jalapeño pepper, minced
    • 1 tablespoon minced peeled fresh ginger
    • 1 cup water
    • 1 (12-ounce) can light beer
    • 1 tablespoon minced peeled fresh ginger
    • ½ cup finely chopped onion
    • 1 (12-ounce) can light beer
    • ½ cup finely chopped fresh parsley
    • ½ cup finely chopped onion
    • ½ cup light coconut milk
    • ½ cup finely chopped fresh parsley
    • ½ cup finely chopped fresh cilantro
    • ½ cup light coconut milk
    • 3 garlic cloves, minced
    • ½ cup finely chopped fresh cilantro
    • ½ teaspoon black pepper
    • 3 garlic cloves, minced
    • ½ teaspoon black pepper
    • ¼ cup unsalted, dry-roasted peanuts
    • ¼ cup unsalted, dry-roasted peanuts
    • Cilantro sprigs (optional)
    • Cilantro sprigs (optional)
    • ½ teaspoon salt
    • 3 cups chopped skinned cooked turkey
    • 3 cups chopped skinned cooked turkey
    • ½ teaspoon salt

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Add ginger and jalapeño; sauté 30 seconds. Stir in water, tomatoes, and beer; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place peanuts in a spice or coffee grinder; process until finely ground....

View full recipe at My Recipes

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