Gentle Turkey Seco with Roasted Sambo and Coconut Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the sambo squash with 1 tablespoon annatto oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a tray and roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway, until tender with golden edges.

2. 2

   Meanwhile, make a quick pickle: combine 80 g sliced red onion with the lime juice and a pinch of salt. Let it rest for 15 minutes.

3. 3

   Season the turkey with 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, and the oregano.

4. 4

   Heat a wide pot over medium heat and add the remaining 1 tablespoon annatto oil. Brown the turkey for 4 to 5 minutes, stirring to sear all sides. Remove and set aside.

5. 5

   In the same pot, sauté the remaining chopped red onion, tomato, red bell pepper, and garlic for 6 to 8 minutes, until soft and fragrant.

6. 6

   Add the strained naranjilla pulp and half of the chopped culantro or cilantro. Cook for 3 more minutes. If you want to balance the acidity, stir in the grated panela.

7. 7

   Return the turkey to the pot. Cover and cook over low heat for 18 to 20 minutes, stirring once or twice, until the turkey is cooked through and the sauce is slightly thickened.

8. 8

   For the rice, place the rice in a saucepan with the coconut milk, water, and 1/4 teaspoon salt. Bring to a boil, reduce to the lowest heat, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.

9. 9

   Remove the roasted sambo from the oven and gently toss it with the remaining culantro or cilantro for freshness.

10. 10

    Serve a base of coconut rice, spoon the gentle turkey seco and its sauce on top, add the roasted sambo on the side, and finish with the pickled onion and crushed roasted peanuts.