A smoky, savory soup using pre-made palm nut concentrate for a quicker meal.
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Place the smoked turkey pieces in a large pot and add the blended onion, ginger, and garlic.
Add a cup of water and the salt, then steam the turkey on medium heat for 10 minutes to release its smoky flavor.
Add the palm nut concentrate to the pot and stir well to combine with the turkey and aromatics.
Pour in the remaining water and bring the mixture to a boil.
Stir in the tomato paste and dried shrimp powder, then add the whole scotch bonnet peppers for aroma.
Reduce the heat to medium-low and simmer for 30 to 40 minutes.
The soup is ready when a thin layer of red oil settles on the surface and the turkey is tender.
Remove the peppers if you prefer less heat and serve hot with fufu or rice balls.
