Guyanese turkey cook-up rice

By Raquel Fox
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A delectable one pot dish that embodies the multicultural exotic flavours of Guyanese cooking. It is reminiscent of a Caribbean Jambalaya…delish!

SERVES
6

Ingredients

Island Gurl's seasoned salt

  • 2 tablespoons (30 mL) fine sea salt
  • 1 tablespoon (15 mL) garlic powder
  • 1 teaspoon (5 mL) onion powder
  • 1/2 teaspoon (2 mL) ground cumin
  • 1 teaspoon (5 mL) smoked paprika

Green seasoning marinade

  • 1/4 bunch chives
  • 1 tablespoon (15 mL) chopped Italian parsley leaves
  • 1 teaspoon (5 mL) fresh thyme leaves
  • 1/4 bunch fresh culantro (shado beni)
  • 2 cloves garlic, smashed
  • 1/3 cup (80 mL) white wine vinegar
  • 1/2 cup (125 mL) extra virgin olive oil
  • Pinch of salt ground black pepper to taste

Turkey cook-up rice

  • 1/4 cup (60 mL) red wine vinegar
  • 1 1/2 lbs. turkey breast strips or thighs, cubed
  • 2 tablespoons (30 mL) Island Gurl’s Seasoned Salt, divided
  • 1/4 cup (60 mL) cassareep (Guyanesse cassava sauce), divided
  • 1 cup (250 mL) green seasoning marinade
  • 1/2 cup (125 mL) vegetable oil, divided
  • 1/2 onion, diced
  • 1 celery stalk, diced
  • 1 red bell pepper, diced
  • 4 cloves of garlic, minced
  • 1 teaspoon (5 mL) minced ginger
  • 2 cups (500 mL) cubed butternut squash
  • 6 okras (lady fingers) sliced lengthwise
  • 1 carrot, diced (optional)
  • 3 cups (750 mL) jasmine or long grain white rice, rinsed
  • 1 tablespoon (15 mL) Chinese Five Spice Seasoning
  • 4 springs fresh thyme leaves, picked
  • 2 cups (500 mL) canned bean medley, rinsed
  • 1 can coconut milk or cream
  • 1/2 bunch green onions, diced (white and green parts separated)
  • 1 tablespoon (15 mL) basil leaves, chiffonade (ribbons)
  • 1 Scotch Bonnet Pepper whole (optional)

Directions

Island Gurl's seasoned salt

Place all ingredients in a small dish and mix thoroughly with a fork. Keep in an airtight container.

Green seasoning marinade

In the bowl of a food processor, combine all ingredients and puree.

Turkey cook-up rice 

1. Place the turkey in a large bowl, add the vinegar, half of the seasoned salt, green seasoning marinade and half of the cassareep. Mix well, cover with plastic wrap, place in refrigerator to marinate for an hour or overnight.  

2. Preheat a 7-quart (7L) Dutch oven or wide-bottomed pot with ½ of the oil over medium high heat. Sear the turkey in batches until golden on both sides but not cooked through completely.  Set aside on a plate.

3. Reduce heat to medium, add onion, celery, peppers, cook for 3 minutes, add garlic, ginger, cook until fragrant for 1 minute.

5. Add squash, okras, carrots, cook 5 minutes, add rice and cook while stirring for 5 minutes. Stir in Chinese Five Spice, thyme, bean medley and remaining cassareep. 

6. Add hot water to cover over rice by 1-inch, coconut milk, green onions, and basil. Return the turkey to the pot, add pepper, cover with a lid and reduce heat to low, let cook for approximately 15-25 or until rice is done.  Fluff with a fork and serve at once with Cucumber, Tomatoes & Avocado Salad.

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