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Turkey and Yam Pepper Soup

Turkey and Yam Pepper Soup is a traditional Nigerian recipe for a classic spicy stew of turkey drumettes and yam in a spicy sauce. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Turkey and Yam Pepper Soup.

prep time

10 minutes

cook time

45 minutes

Total Time:

55 minutes

Makes:

1 jar

Rating:

Tags : Chilli RecipesSpice RecipesFowl RecipesNigeria Recipes

This is an adaptation of the more traditional goat meat and yam pepper soup. Note that to make goat meat pepper soup just substitute goat meat for the turkey used here. We buy a big bag of sliced turkey wings every month and it lasts us a few weeks. Of course, having a glut of turkey pieces also means we’re on the lookout for new recipes to cook. It is also true that turkey meat (particularly wings) is becoming increasingly in Nigeria (especially Lagos around Christmas time) so this is a recipe that’s actually cooked there. The good thing here is that the turkey can be cooked from frozen.

Ingredients:

8-10 Turkey Pieces (drumettes from the wing would be typical)
Chopped Yam
3 tbsp Pepper Soup Spice
2 tbsp Crayfish powder (optional)
2 tbsp black Pepper
4 Scotch Bonnet chillies; two chopped and two hole
1 Onion, chopped
2 tbsp Grated Ginger
2 Knorr chicken stock cubes
1.5l (6 cups) Water
6 sprigs scent leaf or holy basil; leaves stripped and torn (you can add any flowers too)
Salt to taste

Method:

Wash the turkey pieces well, pat dry with kitchen paper then transfer to a pot; add the salt, chicken stock cubes, grated ginger and chopped onions.

Mix thoroughly, then cook gently over low heat for 5 minutes. At this point, add the chopped yam, enough water to cover, then cook for 15 minutes. If your yam is old and fibrous, then start cooking at the same time as the turkey. However, if your yam is younger and more tender add along with the scotch bonnet.

After 15 minutes, add the scotch bonnet, ground pepper, crayfish and black pepper (along with the yam if young). Make sure at least two of the chillies are whole then you get all the flavour but you have the option of removing or mashing in later. Taste for seasoning, adjust if necessary. Mix, then cook till both yam and turkey are soft (about 20 minutes).

Then add the scent leaves/basil leaves, simmer for 2 minutes. At this point remove the two whole chillies. You can either discard them, mash them and return to the pepper soup or mash them and serve on a small plate so that anyone who likes their pepper soup extra spicy can add them.
Serve immediately.