Step 1: Season and prepare the turkey

Place the turkey pieces in a large bowl and season them with salt and black pepper. If you are using additional seasoning such as thyme, add it at this stage and mix well so that all the pieces are evenly coated.

Step 2: Brown the turkey to build flavour

Place a large pot over medium-high heat and add the vegetable oil. Once the oil is hot, add the turkey pieces in a single layer.

Allow the turkey to cook for 6–8 minutes, turning occasionally, until it is lightly browned on all sides. This step adds depth of flavour and improves the final texture of the dish.

Step 3: Add the jollof paste and cook it properly

Reduce the heat slightly to medium. Add the Mama O’s Jollof Paste and sliced onions (if using) directly into the pot with the turkey.

Stir continuously and allow the paste to cook for 3–5 minutes until it darkens slightly and coats the turkey evenly. This step ensures the sauce develops a rich base before adding liquid.

Step 4: Add liquid and begin simmering

Pour in the water or chicken stock, then add the stock cube if using. Stir well to combine, making sure the turkey is partially submerged in the liquid.

Bring the mixture to a gentle boil.

Step 5: Cover and cook until tender

Reduce the heat to low, cover the pot with a lid, and allow the turkey to simmer for 35–45 minutes.

Stir occasionally and check that there is enough liquid in the pot. If the sauce reduces too quickly, add a small splash of water to prevent burning.

The turkey is ready when it is tender and easily pierced with a fork.

Step 6: Reduce the sauce for a rich finish

Remove the lid and increase the heat slightly to medium. Allow the sauce to cook uncovered for 10–15 minutes until it thickens and clings to the turkey.

Stir occasionally to prevent sticking and ensure even reduction.

Step 7: Final taste and serve

Taste the sauce and adjust seasoning if needed. Serve the turkey hot with jollof rice, white rice, or fried plantain.