Guyanese Turkey Cook-up Rice (The Caribbean Jambalaya)

A delectable one pot dish that embodies the multicultural exotic flavours of Guyanese cooking. It is reminiscent of a Caribbean Jambalaya…Delish!

Yields 6-8 Servings

Green Seasoning Marinade

Ingredients

1/4 bunch chives

1 tbsp (15 mL) chopped Italian parsley leaves

1 tsp (5 mL) fresh thyme leaves

1/4 bunch fresh culantro (shado beni)

2 cloves garlic, smashed

1/3 cup (80 mL) white wine vinegar

1/2 cup (125 mL) extra virgin olive oil

Pinch of salt

Freshly ground black pepper

Directions

In the bowl of a food processor, combine all ingredients and puree.

Guyanese Turkey Cook-up Rice

1 ½ lbs (680 g) turkey breast strips or thighs, cubed

¼ cup (60 mL) red wine vinegar

2 tbsp (30 mL) Island Gurl’s Seasoned Salt, divided

¼ cup (60 mL) cassareep (Guyanesse cassava sauce), divided

1 cup (250 mL) green seasoning marinade

½ cup (125 mL) vegetable oil, divided

½ onion, diced

1 celery stalk, diced

1 red bell pepper, diced

4 cloves of garlic, minced

1 tsp (5 mL) minced ginger

2 cups (500 mL) cubed butternut squash

6 okras (lady fingers) sliced lengthwise

1 carrot, diced (optional)

3 cups (750 mL) jasmine or long grain white rice, rinsed

1 tbsp (15 mL) Chinese Five Spice Seasoning

4 springs fresh thyme leaves, picked

2 cups (500 mL) canned bean medley, rinsed

1 can coconut milk or cream

½ bunch green onions, diced

1 tbsp (15 mL) basil leaves, chiffonade (ribbons)

1 Scotch Bonnet Pepper whole (optional)

Directions

Place the turkey in a large bowl, add the vinegar, half of the seasoned salt, green seasoning marinade and half of the cassareep. Mix well, cover with plastic wrap, place in refrigerator to marinate for an hour or overnight.

Preheat a 7-quart (7L) Dutch oven or wide-bottomed pot with ½ of the oil over medium high heat. Sear the turkey in batches until golden on both sides but not cooked through completely. Set aside on a plate.

Reduce heat to medium, add onion, celery, and red pepper. Cook for 3 minutes. Add garlic and ginger and cook until fragrant for 1 minute.

Add squash, okras, carrots and cook 5 minutes. Add rice and cook while stirring for 5 minutes. Stir in Chinese Five Spice, thyme, bean medley and remaining cassareep.

Add hot water to cover over rice by 1-inch (2.5 cm), coconut milk, green onions, and basil. Return the turkey to the pot, add Scotch Bonnet Pepper (optional) and cover with a lid. Reduce heat to low and let cook for approximately 15-25 minutes or until rice is done. Fluff with a fork and serve at once.

Source: Chef Raquel Fox (islandgurlfoods.com)