that costs around £1.25 in the supermarket, so as long as you’re not
resigned to buying nothing but free range meat and poultry, turkey
drumsticks are one of the cheapest options going.
Depending on what you’re making, it’s sometimes easier to
cook your turkey drumstick whole and carve the meat off
afterwards (using the bone to make stock) but for this recipe you
need chopped raw meat, so cut the turkey away from the bone
with a pair of kitchen scissors.
1–11⁄2 lb (450–675 g) turkey
2 onions
2 cloves of garlic
1 orange or yellow pepper
1⁄2 lb (225 g) monkey nuts (or shelled peanuts)
1pint (500 ml) chicken stock
1 tin of chopped tomatoes
1 tbsp tomato purée
1 tbsp peanut butter
1 tsp cayenne pepper
Salt & pepper
Oil
Method
1. Heat some oil in a very large pan and fry the chopped onions,
pepper and garlic for a few minutes until just soft.
2. Mix the fried vegetables with the peanuts and stock and whiz
the whole lot in a blender or food processor for a minute until
it’s fairly smooth.
3. Meanwhile, warm some more oil in the same pan you used to
cook the vegetables then fry the chopped turkey, quickly
browning the meat on all sides.
4. Add the vegetable and peanut mixture to the pan with the meat
followed by the chopped tomatoes, tomato purée, peanut butter
and cayenne pepper.
5. Bring to the boil, stirring frequently, then turn the heat down
and simmer the stew for about 45 minutes until the meat is
tender.
6. Adjust the flavour and consistency with salt and pepper, extra
cayenne pepper or Tabasco sauce for more heat, a little more
tomato purée or peanut butter for thickness, or more stock to
thin the sauce down.
7. Serve with plain boiled rice.
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