Ingredients

The following ingredients have 4 Servings
  • 2 lb turkey neck ((900g) chopped into small pieces)
  • 1 tbsp browning sauce ((15g)(only use this amount if using my homemade version, see notes))
  • 2 tbsp all purpose seasoning ((30g) see notes for the link)
  • 1 tsp black pepper ((5g))
  • ½ tsp ginger ((3g))
  • ½ tsp paprika ((3g) optional)
  • ½ tsp onion powder ((3g) optional)
  • 1 large onion
  • 4 garlic cloves (minced)
  • 1 large carrot (sliced)
  • 1 tbsp pimento berries ((15g))
  • 3 tbsp olive oil ((45g))
  • 3 cups water or turkey/chicken stock ((700ml) use hot water)
  • 2 tbsp tomato paste ((30g))
  • 1 tsp hot sauce ((5g))
  • 2 tbsp browning sauce ((30g) only add more if using my homemade version)
  • 6 sprigs of thyme (tied into a bundle)
  • 1 cup butter beans (dried (or 1 15oz can, drained) cannellini beans works too.)
  • 1 cho cho (christophine) (chopped very small)
  • additional black pepper and pink salt if needed
  • 2 tbsp tapioca starch ((30g))
  • 2 tbsp warm water ((30ml))

Instruction

  • Wash the meat as per Caribbean custom (see notes section) and dry it off completely.
  • In a large bowl, add the turkey neck, all purpose seasoning, black pepper, ginger, paprika and onion powder/granules (if you are using) and 1 tbsp of browning sauce.
  • Use your hands to thoroughly coat each piece of turkey neck.
  • Now fold in the onion, garlic, pimento and carrots.
  • Wrap the bowl in saran (cling film) and refrigerate overnight or for 3 hours.
  • On medium heat, add oil to your skillet, scrap the onions, carrots etc... off the meat and proceed to sear and seal the meat (this will take about 10 minutes or so).
  • Add the ingredients that were in the bowl (onion, garlic, carrots and pimento) and cook the onions until they are soft.
  • Transfer everything from the skillet into your crockpot.
  • Pour in your stock/water Stir in the tomato, hot sauce, another 2 tbsp of browning (only do this if you are using my homemade recipe), tie the thyme leaves into a bundle and add those and dried butter beans if you are using them (canned beans can be added 45 minutes before finishing time)
  • Place the lid on your crockpot and set on high for 4 hours.
  • 45 minutes before finishing add the canned butter beans, cho cho and the slurry.
  • Do a taste test/adjust for seasoning/ pink salt if needed.
  • Remove the thyme stems prior to serving