Nigerian Peppered Turkey

Nigerian peppered turkey is one of my favourite Nigerian meat recipes; that’s second to smoked turkey though…If you haven’t tried smoked turkey, you’re missing out. I remember sneaking out the back gate in high school with other adventurous classmates to go buy peppered turkey from two brothers who made some out-of-this world peppered turkey behind our school. In fact, I believe a substantial amount of my pocket money in senior school went to back gate turkey escapades.

Nigerian peppered turkey

Fastforward to present day, and my love for turkey is still waxing strong. Overall I prefer turkey to chicken and just love the texture. This peppered turkey recipe can be adapted to suit your taste buds, feel free to give it a hotter or “spicy flavour” – according to my Canadian brethren. Either way you can’t go wrong if you follow the recipe as is.

peppered turkey

This pepper marinade can also be modified and used to make peppered meat versions for chicken, beef and snail. So let’s get to the recipe.



Serves:  4-12
Recipe level: Medium
Preparation time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Meal type:  Appetizer, Side Dish
Meal time: Lunch or Dinner 
Country/Region: Nigeria

Boiled Turkey
  • 12 turkey pieces, use whole wings or thighs/drumsticks cut into chunks 
  • ½ medium onion, diced
  • 2 tablespoons curry
  • 1 tablespoon thyme 
  • 3 seasoning cubes 
  • Salt, to taste
Pepper Sauce 
  • 1 large onion
  • 3 red bell peppers, (Tatashe is preffered)
  • 2 hot peppers, (scotch bonnet, jalapeño)
To Prepare Sauce
  • 1 teaspoon curry
  • 1 cooking spoon oil
  • seasoning cube
  • Salt, to taste
  1.  Season turkey with ingredients listed under that section and let it take in the seasoning for at least 30 mins; don’t add the salt yet (you can add it once it’s time to cook turkey); Cook with just enough water on low-medium heat for 25 to 30 minutes. Once turkey is cooked, drain excess liquid and set aside.
  2. While turkey is cooking, blend the pepper sauce ingredients in a blender till smooth (you can also chop the ingredients coarsely instead of blending, if you prefer a chunky/grainy sauce texture.)
  3. To brown turkey you can either fry or lightly broil turkey pieces in the oven. If frying; add oil to a large pot and place on medium – high heat (or use your electric deep fryer). fry boiled turkey until golden. Remove from oil and set aside. If broiling, lightly coat turkey pieces in oil then place on a greased baking sheet and broil on low turning pieces over for about 5 mins each or until golden brown on both sides. (CAUTION: When broiling, please use low heat, and check your meat often as some ovens have higher temperatures)
  4.  Heat oil in a large pan. add pepper mix and stir fry until fragrant; about 3 mins. Add 1 seasoning cube, 1 teaspoon curry and salt. Stir properly; taste and adjust seasoning accordingly.
  5. Add browned turkey to the sauce; stir to combine. Cover pan and leave to simmer on low-medium heat for 10-15 minutes.
  6. Serve hot and enjoy.

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