How to make Haitian style bouyon with Turkey neck

Welcome to the channel and introduction to the recipe.

Clean the turkey necks and prepare the crabs, ensuring they are clean.

Add lime juice and mojo to the turkey necks, along with a seasoning package, ground cloves, adobo, black pepper, garlic powder, fresh garlic, and salt. Stir to combine.

Allow the turkey necks to marinate for about 30 minutes while preparing the vegetables.

Clean the crabs with lime and rinse them with cold water.

Add the blue crabs to the pot with the turkey necks, cover, and let sweat for about 10 minutes.

After 15 minutes, add hot water, fresh thyme, fresh parsley, and a scotch bonnet pepper to the pot. Reduce heat to number three and cook until the turkey necks are tender, removing the crabs after 5 minutes.

Prepare the vegetables: white sweet potato, green plantains, carrots, fresh corn, yellow yam, frozen spinach, and watercress, ensuring they are clean.

Once the turkey necks are tender, transfer them to another pot, adding a little oil on top, and place them in the oven to brown.

In a separate pan, heat oil and add chopped onions and minced garlic. Cook until onions are translucent and garlic is softened.

Add a little tomato paste to the onions and garlic, then add hot water to help the tomato paste cook without burning.

Use the liquid from the turkey necks to add flavor to the mixture, then add the corn, plantains, and yellow yam, ensuring they are cut to a manageable size.

Equipment Needed

Spice Level: