1medium sweet potatoes0r 2 small, chopped into small cubes
1zucchinicourgette sliced and halved
1teaspoonof pink salt
2tablespooncoconut aminos(alternative to soy)
Juice of 1 lime
1cupof warm water250ml
Instructions
Start by melting the coconut oil on medium heat.
Proceed to saute the onion and garlic until soft and translucent.
Add the chopped yellow bell peppers and cook until soft.
Add the ground turkey and seal and brown the meat (the meat should change from pink/red to a brown/greyish hue) this should take several minutes to achieve.
Once the meat is browned season with black pepper, paprika, oregano, parsley, cumin and stir.
Pour in the pureed green, red pepper and coconut aminos and combine everything together
Fold all of the vegetables in then pour in the warm water, pink salt then juice of a lime
Transfer everything into a crockpot (mine is a 2 in 1 sear and stew crockpot so I do both in the same pan)
Switch the crockpot on and set to slow cook for 4 hours on high
Notes
For best results I highly recommend using 5% fat turkey, but this depends on your requirements and affordability.
Keep any eye on the liquid levels, you may need to add more water, if needed.
Coconut aminos is simply another estrogen free version of soy sauce
Use a blender or immersion stick blender to puree the peppers, you may need to add a splash of water (use as little as possible)
Make sure the water that is used it warm/tepid NOT cold in order to keep the temperature levels constant.
Browning the meat is very important as this helps to seal/lock in the flavour and by sauteing the onion and garlic this helps to impart a deeper taste.
To speed things up feel free to switch on the slow cooker in advance.
If you have a 2 in 1 Morphy Richards slow cooker like mine then you can omit transferring the content and simply slot the pan into the actual unit.
As per Caribbean traditional all meat is rinsed with lime/vinegar/salt/sour oranges. This is a cultural practice however if this doesn't apply to you simply skip the process