Nigerian Tomato Stew with Turkey Wings

Instructions

1. Prepare and blend peppers: Wash and cut bell peppers, habanero peppers, and onions. Blend them together with garlic and ginger. Transfer the blend into a strainer to drain excess juice. Save the juice for boiling the meat.
2. Cook the turkey wings: Clean turkey wings and place in a pot with chopped onions, fresh rosemary, thyme, seasoning powder, curry powder, and nutmeg. Pour the drained bell pepper juice over the meat instead of water. Cover and cook for about 20-25 minutes until tender. Drain and save the stock.
3. Air fry the turkey wings: Air fry the cooked turkey wings to achieve a crispy texture and appealing color. Alternatively, bake or fry as preferred.
4. Fry the tomato stew base: Heat vegetable oil in a large nonstick pot. Add chopped onions, rosemary, thyme, and curry powder to flavor the oil. Add the drained bell pepper and onion blend and fry for 1-2 minutes. Then add the fresh tomato paste and continue frying for 15-20 minutes, stirring frequently to prevent burning, until the oil seals on top and becomes transparent.
5. Add herbs and stock: Add fresh basil (or curry leaves) to the stew. Pour in the saved meat stock and mix well. Allow to boil for about 10 minutes.
6. Combine meat and stew: Add the air-fried turkey wings into the stew and cook together for 5 minutes to blend flavors.
7. Serve or store: Serve the tomato stew hot with white rice, boiled yam, boiled plantain, boiled potatoes, or bread. Optionally, portion into containers and freeze for later use.