This thick stew is ready, says Isatou Jack, when there's a sheen of red oil on the surface.
|1||smoked turkey leg|
|4||ounces smoked whiting|
|1/2||chicken, cut into 4 pieces|
|3||scallions, coarsely chopped|
|1||small onion, cut into 1-inch pieces|
|1||tomato, cut into 1-inch pieces|
|1||teaspoon salt, or to taste|
|1||teaspoon cayenne pepper|
|1/2||cup lime juice|
|2||cups smooth peanut butter, preferably natural style|
|1/2||head cabbage, cut into 1-inch pieces|
|3||large carrots, cut into 1-inch pieces|
|2||Scotch bonnet peppers, or to taste|
|1||cup tomato paste|
|Hot white rice (for serving)|
2. In a food processor, combine the scallions, onion, and tomato. Chop finely. Add the scallion mixture to the turkey leg mixture.
3. Add the salt, cayenne pepper, lime juice, and peanut butter. Bring to a boil and cook over medium heat for 30 minutes, stirring constantly until the peanut butter is incorporated and the mixture is smooth.
4. Meanwhile, in a steamer insert ed in a large saucepan, steam the cabbage and carrots, covered, for 10 minutes or until the vegetables are tender. Set aside.
5. Add whole Scotch bonnet peppers and tomato paste to the Dutch oven and continue to simmer, stirring occasionally without breaking the hot peppers, for 15 minutes or until the sauce is as thick as chowder.
6. Add the carrots and cabbage to the peanut mixture. Remove and discard the Scotch bonnet peppers. Serve with hot rice. Adapted from Isatou Jack