Turkey in Cashew Nut Sauce

The more common sauce in which you will find turkey used  in Nigeria is Turkey stew My discovery of the many things I can do with cashew nut is mind blowing. I suppose that is what a food blogger is supposed to do , experiment and fail or succeed so you don’t have to spend your money experimenting and maybe fail. Turkey in the rich cashew nut sauce is what I am bring to you today.
As always, I try to stretch my imagination to create something exciting out of ingredients that are commonly available  in my environment and cashew nut is one of such food items, even in traffic by street traders, you will find cashew nuts being sold.
Cashew nut with its delicate flavour is an interesting nut with great nutritional benefit  one of which is that it has lower fat content than most other nuts, and most of the fat is unsaturated fat which means they are heart friendly.
My experience with using cashew nut is that it thickens quite fast with boiling. The texture is different from groundnut or Egusi.  There’s this sweetness which cashew nuts have which is why I used  lime and lemon grass to give a slight tangy taste to balance the taste of the sauce. Of course the lemon grass left its citrus aroma all over the kitchen , talk of greeting two for the price of one.
I went for pink rice this time around just to make the eye eat before the mouth as they say in Nigeria. I simply used dried Sorghum leaves usually used by Ghanians for their rice and beans dish called Wake.
Enjoy my offering.

Turkey in cashew nut sauce

Recipe
16 pieces Grilled Turkey cubes
2 tables spoons Cashew nut paste
2 cooking spoons vegetable oil
1/2 medium size Onion( chopped)
2 Scotch Bonnet Pepper
2 table spoons ground Tomatoes
1 table spoon chopped fresh Ginger
1 table spoon chopped Garlic
1 teaspoon Uziza seeds
2 table spoons lime juice
5 strands Lemon Grass leaves
11/2 cups of water or chicken stock
Chicken seasoning to taste
Salt to taste

Method
1, Season the turkey wings with salt, garlic, pepper, chicken seasoning and drizzle a little oil over the meat and pop into oven. Roast until cooked and brown. When cold to handle chop some pieces into cubes.
2, Blend the cashew nuts with the Uziza seeds and set aside
3, Boil the lemon grass with about 4 cooking spoons of water for about 5 minutes and set aside
4, Heat up the oil and fry the onion, peppers, tomatoes ,garlic and ginger for about 3 minutes
5, Dissolve the cashew paste in the remaining water or stock and add to the pot and stir.
6, Add the turkey, lemon grass and the water, seasoning, lime juice and salt to taste.
7,Cook for just 3 minutes and the sauce is ready
8, Serve with the rice

Preparation of the pink rice
1,Bring water to the boil and add the sorghum leaves and cook for a few minutes to release the color.

2,Take out the dry leaves and add the rice with a little salt.

3,Cook till soft and serve with the cashew nut sauce.

Cooking tip:  grill the turkey days before hand and leave in the freezer . You can also blend the cashew paste and keep in the fridge.