Hi everyone! I decided to take time out from blogging for a while and refresh my ideas, as well as accommodation issues. I realised in that time, that I had a small backlog of recipes that I hadn’t posted. So without further ado, I give you this recipe as a filling and flavourful dinner and light stew for the blustery and slightly warmer spring days.
1 Smoked Turkey Wing-these are hot smoked, albeit a little bit tough, and require extra cooking to tenderize it. Buy these from a specialist store or Halal/Kosher butcher.
1 Medium to Large piece of Breadfruit-Breadfruit is a starchy vegetable that grows in tropical climates like the Caribbean, Various countries in Africa, and Asia. http://www.nutrition-and-you.com/breadfruit.html
SPICE MIX(To be ground in a coffee/spice grinder):
Pigeon Peas, around a cup and 1/2. I used fresh-frozen peas, but you can use canned if desired.
1/2 Onion,1/2 Bell Pepper and 1/2 Spring Onion, chopped
2 Cloves of Garlic, crushed
Oil to sauté
**NOTE: Be very careful with SALT, as there is salt in the wings. Do not add any salt until the near end of cooking time if you feel the dish needs it.
Firstly, if you haven’t sliced the meat from the wings, slice in a motion away from you with the knife. Reserve the meat and the bones-This will enrich the broth that everything will cook in.
Chop the onion and crush the garlic.
Blend the spices together and set the pan to heat. Fry the onions, and garlic for around 7 minutes.
Then add the spice mix and pigeon peas, and meat, with around 500 mls of water, or at least to cover the mixture. Simmer for at least 45 minutes to an hour or the meat is tender.
Meanwhile, peel and chop the *breadfruit into pieces, removing the seeds. Then set a pot to boil, and add the peeled, cut and washed bread fruit.
Cook for at least 20 minutes, be sure to time it so that doesn’t get too soft, but just tender. Check the peas(Which should be tender with a brown/deep green colour) and meat, and if both are to the level of tenderness desired, add the pieces of breadfruit. Cook for a further 10 minutes for the breadfruit to absorb the flavours. Stir well, being careful not to break the pieces of breadfruit, lower the heat.
Check seasoning, and serve with other vegetables and rice if desired, even on its own. Disfrutalo!!
*HOW TO PREPARE BREADFRUIT- Firstly, you will have to cut the piece of breadfruit into chunks. Afterwards, hold the piece of breadfruit in one hand; and then using a knife, with the forefinger resting on the top side of the knife, and the thumb resting below the blade part of the knife. Push down with the forefinger, slowly moving the thumb, to avoid injuries from the knife. Continue until the skin has come away, repeat to get rid of the skin on all the pieces. To remove the seed, use the same motions as with the skin peeling.