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Pinon au Dindon (Pinon with Turkey)
Pinon au Dindon (Pinon with Turkey) is a traditional Togolese recipe (from Togo) for a classic dish of turkey in a tomato base that's served with gari (cassava semolina) cooked in the turkey broth (the pinon). The full recipe is presented here and I hope you enjoy this classic Togolese version of: Pinon with Turkey (Pinon au Dindon).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : Fowl RecipesVegetable RecipesTogo Recipes
Turkey is one of those meats that I was surprised to see in West Africa. The birds were first introduced to Nigeria (where the cheaper cuts are very popular) and the meat is slowly spreading westwards. Here turkey has been used in the classic Togolese stew, pinon, where the broth from the stew is used to cook gari (cassava flour) as an accompaniment.
Ingredients:
400g turkey meat, cubed
5 tbsp tomato purée
8 fresh tomatoes, chopped
4 onions, chopped
1 garlic clove, crushed
1 bayleaf
1 tsp curry powder (any blend that's heavy on turmeric)
3 tbsp oil
1 bouillon cube
salt, to taste
1 tsp freshly-ground black pepper
500g gari (fine cassava semolina) — this amount is approximate, the exact amount needed will depend on how much sauce you have
Method:
Wash the turkey pieces, place in a pan with 150ml water, the bayleaf, curry powder and bouillon cube. Bring to a boil, cover and cook for about 12 minutes.
Remove the turkey pieces and set aside (deep fry these to colour before serving). Reserve the cooking liquid for water.
Heat the oil in a small pan, add the onion and fry for a few minutes, or until just starting to colour. Stir in the tomatoes and tomato purée then bring to a simmer and cook for about 5 minutes, or until the tomatoes have broken down to a sauce.
Stir in the crushed garlic and season to taste. Reserve some of the sauce to dress the meat then stir the reserved cooking liquid into the remainder. Use this sauce as the basis for your pinon.
Bring the stock mixture to a boil then, whilst stirring constantly, work in the gari, adding as a steady stream. Continue cooking, stirring constantly, until the pinon mixture thickens sufficiently to come away from the sides of the pan.
Mix the deep-fried turkey pieces with the reserved thick tomato sauce and serve accompanied by the pinon.
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