Ingredients
- 3 Pounds turkey necks
- 1⁄4 Cup grace white vinegar
- 4 Cups water
- 6 Cloves garlic, chopped
- 1 Tablespoon grace fish & meat sauce
- 2 Teaspoons grace browning
- 1 Teaspoon black pepper
- 1 Teaspoon scotch bonnet pepper, chopped
- 1 Teaspoon salt
- 1 Teaspoon ginger, chopped
- 1 Teaspoon pimento berries, crushed
- 4 Tablespoons Grace Vegetable Oil
- 4 Cups boiling water
- 2 Stalks escallion, chopped
- 1 Sprig thyme, chopped
- 1⁄2 Medium sweet pepper, julienne
- 1⁄2 Medium onion, chopped
- 1 Can grace broad beans
- 1 Cup grace tomato ketchup
- 1 Whole tomato, chopped
Method
1. Cut each turkey neck into 2 or 3 pieces. Use a sharp knife to trim away the membrane from each piece. Wash turkey necks in a mixture of Grace Vinegar and water.
2. Season turkey necks with 3 cloves garlic, Grace Fish & Meat Sauce, Grace Browning, black pepper, scotch bonnet pepper, salt, ginger and crushed pimento berries and allow to marinate for about 2 hours.
3. Heat Grace Vegetable Oil in a pressure cooker, add seasoned turkey necks and allow to brown for about 10 minutes.
4. Add boiling water, seal the pressure cooker and pressure cook for 25-30 minutes. Remove from flame and allow to cool.
5. Mix in the chopped escallion, thyme, remaining garlic, sweet pepper, onion, Grace Broad Beans, Grace Tomato Ketchup and tomato. Cover and allow to simmer for about 10 minutes.
To serve
Serve with boiled rice and a garden salad.
