Entree: Cayman Islands – Turtle Stew (Hearty island-style braised turtle meat in a seasoned tomato and herb stew)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 50 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) turtle meat, cubed
- 3 tbsp (45 ml) vegetable oil
- 4 oz (115 g) salt pork or smoked bacon, chopped
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 scallions, sliced
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 Scotch bonnet pepper, whole (optional)
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) can diced tomatoes
- 2 cups (480 ml) beef or turtle stock (or water with bouillon)
- 2 bay leaves
- 2 medium potatoes, peeled and cubed, about 1 lb (450 g)
- 2 medium carrots, sliced, about 8 oz (225 g)
- 1/2 tsp (1 g) ground allspice
- 1 tsp (2 g) freshly ground black pepper
- Salt to taste
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tbsp (15 g) butter (optional, for finish)

Instructions

1. Rinse the turtle meat and pat dry. Season lightly with salt and black pepper.
2. In a large heavy pot or Dutch oven over medium heat, warm the vegetable oil. Add the salt pork or bacon and brown until fat renders and pieces are crisp, about 4–5 minutes.
3. Add the turtle meat in batches and brown on all sides, about 6–8 minutes total. Remove and set aside with the pork.
4. In the same pot, add the chopped onion, bell pepper, scallions, and garlic. Sauté until softened and fragrant, about 5 minutes. Stir in thyme, tomato paste, and allspice and cook 1–2 minutes to bloom the flavors.
5. Return the meat and pork to the pot. Add the diced tomatoes, stock, bay leaves, Worcestershire sauce, Scotch bonnet pepper (keep whole for milder heat), potatoes, and carrots. Bring to a gentle boil.
6. Reduce heat to low, cover partially, and simmer gently until turtle meat is tender and potatoes are cooked, about 1½–2 hours (longer if meat is tougher). Stir occasionally and add a splash of water or stock if the stew becomes too thick.
7. Adjust seasoning with salt and additional pepper. Discard bay leaves and the Scotch bonnet if left whole. Stir in parsley and butter for a glossy finish.
8. Serve hot over white rice or with crusty bread. Leftovers deepen in flavor and reheat well.