Mélange Travel & Lifestyle Magazine October 2017 | Page 187
Turtle Stew
2 pounds turtle meat 4 onions, chopped 6 ripe tomatoes, chopped 1 can (16 ounces) peeled tomatoes 1/2 cup chives or green onion, minced 2 garlic cloves, minced 1/2 hot pepper, seeded and chopped 1 1/2 cups water 1 1/2 teaspoon browning black pepper, to taste dash salt vegetable oil 4 medium limes, juiced Wash turtle meat thoroughly with lime juice and water. Season with onion, tomato, chives or green onion and garlic. Place in refrigerator and marinate overnight. Add a little vegetable oil to a pan. Remove the chives or green onion, garlic and onions from the marinated meat and fry them gently in the pan. Add the turtle meat to the pan and fry for about 15 minutes. Add browning and hot pepper. Simmer, covered, for about 2 hours. Add pepper and salt to taste. Serve hot, over rice.