Turkey stew in banana passionfruit and cilantro sauce with mashed sweet potato and toasted corn

Instructions

1. 1

   1. Season the turkey cubes with 1 teaspoon of the salt, black pepper, cumin, and oregano. Mix well and let rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a wide pot over medium heat with the achiote oil. Once hot, brown the turkey in batches for 2 to 3 minutes per side without overcrowding. Remove and set aside.

3. 3

   3. In the same pot, add the red onion and cook for 5 minutes until softened. Add the garlic and half of the chopped cilantro; cook 1 minute more, stirring so it does not burn.

4. 4

   4. Stir in the strained banana passionfruit pulp, chicken broth, and grated panela. Mix well, scrape the bottom of the pot, and bring to a gentle simmer.

5. 5

   5. Return the turkey to the pot, lower the heat, and cook covered for 25 minutes, stirring once or twice, until the sauce thickens slightly and the turkey is tender.

6. 6

   6. Meanwhile, place the sweet potato in a pot with enough water and a pinch of salt. Cook over medium heat for 18 to 20 minutes until very tender. Drain well.

7. 7

   7. Mash the hot sweet potato with the butter and hot milk until creamy. Adjust with a little salt if needed. Keep warm over very low heat or covered.

8. 8

   8. Heat a skillet over medium-high heat with the vegetable oil. Add the corn kernels and toast for 6 to 8 minutes, stirring often, until lightly blistered and nutty. Set aside.

9. 9

   9. When the turkey is ready, add the lime juice and the remaining cilantro. Cook 1 minute more to blend the flavors. If you want a slightly thicker sauce, simmer uncovered for 2 to 3 additional minutes.

10. 10

    10. Serve a base of mashed sweet potato, spoon the turkey stew and its sauce on top, and finish with the toasted corn and chopped scallion greens. If you need to reheat before serving, do so over low heat or in a 300 °F / 150 °C oven for 8 to 10 minutes, well covered.