Turkey Vatapa
Enjoy this Brazilian-inspired dish as soup or stew, served with rice; shrimp and chicken are used in the classic versions.
Ingredients
- 1 T vegetable oil
- 1 C diced yellow onion
- ½ C diced green bell pepper
- 3 cloves garlic minced
- 1 T minced fresh ginger
- 2 T minced fresh jalapeno pepper
- 3½ C diced tomatoes (1 28-oz can)
- 12 oz lager beer
- salt
- ¾ C peauts ground fine in a food processor
- 1 C light coconut milk
- 2½ C cooked turkey skin removed, chopped
- ground black pepper
- 3 T minced parsley
- 3 T minced cilantro
- 1 lime zest and juice
Instructions
- In a large Dutch oven or stockpot, heat oil over medium-high heat. Add onion and bell pepper and sauté for 5 minutes. Add the garlic, ginger and jalapeño and sauté another few minutes. Stir in the diced tomatoes, beer and a pinch of salt and bring to a boil. Cover pot, reduce heat to a simmer and cook for 15 minutes, stirring occasionally. Add the ground peanuts, coconut milk and turkey. Stir and simmer, uncovered, for another 5-10 minutes. Add salt and pepper to taste and stir in the parsley, cilantro and lime zest and juice.