Editorial sample recipeGhanaianbeginnerhalalhigh-proteingluten-freedairy-free

Ghanaian Abunuabunu Smoked Turkey And Spinach Stew

Name: Ghanaian Abunuabunu Smoked Turkey And Spinach Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 300 g halal smoked turkey meat, shredded; 300 g fresh baby spinach; 2 medium plum tomatoes, chopped; 1 medium yellow onion, chopped; 1 piece fresh ginger, 1-inch, peeled; 2 cloves garlic; 2 tbsp vegetable oil; 1 cup halal vegetable broth; 0.25 tsp ground nutmeg

A traditional Ashanti green stew featuring tender shredded smoked turkey cooked in a rich puree of fresh spinach, fire-roasted tomatoes, and nutmeg.

Prep: 15 min
Cook: 30 min
Total: 45 min

Technique to learn

Green Puree Finishing

Pureeing steam-wilted greens and stirring them into a pre-cooked aromatic broth near the end of cooking preserves bright color and delicate nutrient profile.

Instructions

Step 1: Combine chopped tomatoes, half the onion, ginger, and garlic in a blender with two tablespoons of water, processing until smooth.
Step 2: Heat vegetable oil in a medium saucepan over medium heat and sauté remaining diced onion for three minutes until soft.
Pour blended tomato mixture into saucepan and simmer for eight minutes until liquid reduces slightly and smells sweet.

Step 4: Steam fresh spinach in a pot with two tablespoons of water for two minutes until wilted, then transfer to blender and blend into a rich green puree.

Step 5: Add shredded smoked turkey, vegetable broth, and ground nutmeg to simmering tomato sauce, cooking uncovered for ten minutes.

Step 6: Stir spinach puree into stew, simmer for five final minutes to combine flavors, season with salt to taste, and serve warm.

Cooking tips

Blending cooked greens separately preserves their vibrant green color and fresh herbal aroma in Abunuabunu.
Halal smoked turkey leg or wing meat adds deep smoky richness to the broth similar to traditional Ghanaian smoked fish.
Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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